Noodle Pan Pizza
Transform your favorite instant noodles into a crowd-pleasing masterpiece with this Noodle Pan Pizza recipe! This innovative twist on traditional pizza features a crispy noodle-and-egg crust that's cooked to golden perfection in a skillet. Topped with tangy pizza sauce, gooey shredded mozzarella, zesty pepperoni slices, colorful bell peppers, and briny black olives, this dish is bursting with flavor in every bite. Finished with a dash of aromatic dried oregano, it's a fast and fun alternative to your usual pizza night, ready in just 25 minutes. Perfect for quick lunches or indulgent dinners, this noodle pizza is both kid-friendly and irresistibly satisfying. Serve it hot, slice it up, and watch it become a new favorite in your recipe rotation! Keywords: noodle pizza recipe, skillet pizza, instant noodle pizza, quick dinner ideas, creative pizza recipes.
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Recipe Information
Ingredients
- 2 packs Instant noodles (uncooked, any flavor)
- 2 large Eggs
- 1 cup Shredded mozzarella cheese
- 0.5 cup Pizza sauce
- 12 pieces Pepperoni slices
- 0.5 cup Bell peppers (sliced)
- 0.25 cup Black olives (sliced)
- 0.5 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 4 cups Water (for boiling noodles)
Instructions
Bring 4 cups of water to a boil in a medium-sized saucepan. Add the instant noodles and cook for 2–3 minutes until just tender. Drain the noodles and let them cool slightly.
In a large mixing bowl, whisk together the eggs. Add the cooked noodles to the bowl and mix to coat them evenly in the egg.
Heat 1 tablespoon of olive oil in a non-stick skillet (10–12 inches) over medium heat. Add the noodle and egg mixture to the skillet, spreading it out evenly to form a round base. Press down gently with a spatula and cook for 3–4 minutes, or until the bottom is golden and crispy.
Carefully flip the noodle base over, adding the remaining tablespoon of olive oil to the skillet if needed, and cook the other side for another 2–3 minutes until golden and cooked through.
Reduce the heat to low. Spread the pizza sauce evenly over the noodle base, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the sauce. Arrange the pepperoni slices, bell peppers, and black olives on top of the cheese.
Cover the skillet with a lid and cook for 5–7 minutes on low heat, or until the cheese is fully melted and bubbly.
Sprinkle the dried oregano over the top for added flavor. Remove the skillet from the heat.
Carefully slide the Noodle Pan Pizza onto a cutting board or serving plate. Slice into wedges and serve immediately.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 5154 mg | 224% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.7 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1008 mg | 78% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
