-Waldine Van Geffen VGHC42A 10 oz Fresh tomatoes — core, slice
8 oz Spaghetti — cook, drain twice
2 Eggs
1/2 c Parmesan — grated, divided
1 tb Vegetable oil
1 1/2 c Mozzarella — shredded
1 t Italian seasoning
1/2 c Pepperoni — sliced
1/2 c Green bell pepper — chopped
1/4 c Ripe olives — pit, slice
-(optional)
Preheat oven to 350~. Lightly spray a 12″ pizza pan with non-stick cooking spray. In a medium bowl beat eggs. Add spaghetti, 1/4 c Parmesan and oiil; toss to coat spaghetti. Spread spaghetti evenly into prepared pan; bake until spaghetti crust is firm, about 20 minutes. Remove from oven; set aside. In a small bowl combine mozzarella cheese, Italian seasoning and remaining 1/4 c Parmesan. On spaghetti crust sprinkle 1 c cheese mixture. Top with reserved tomato slices,
pepperoni, green pepper and olives. Sprinkle with remaining 1/2 c cheese mixture. Bake until hot and cheese is melted, about 10 minutes. This is a good recipe for a child. Source: Times-Picayune (wrv)