Pizza Di Spaghetti
Transform your leftover spaghetti into the ultimate comfort food with Pizza di Spaghetti, a fusion of Italian classics that’s as flavorful as it is fun to make. This inventive recipe combines crispy, golden spaghetti “crust” with all the toppings you love—rich marinara sauce, melted mozzarella, and savory pepperoni—broiled to bubbly perfection. Held together with a Parmesan-infused egg mixture, the spaghetti base adds a satisfying crunch that perfectly balances the soft, gooey cheese topping. Garnished with fresh basil for a pop of color and aroma, this dish is ideal for family dinners or casual gatherings. Quick to prepare in just 35 minutes and easily customizable, Pizza di Spaghetti brings creativity and taste to your next pizza night.
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Recipe Information
Ingredients
- 300 grams spaghetti
- 3 large eggs
- 50 grams grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 200 ml marinara sauce
- 150 grams shredded mozzarella cheese
- 10 pieces pepperoni slices
- 5 leaves fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, then drain and allow it to cool for 5 minutes.
In a large mixing bowl, whisk the eggs, Parmesan cheese, salt, and black pepper together until well combined.
Add the slightly cooled spaghetti to the egg mixture and toss until the pasta is evenly coated.
Heat 1 tablespoon of olive oil in a large, oven-safe non-stick skillet over medium heat.
Spread the spaghetti mixture evenly in the skillet, pressing it down with a spatula to form a flat, pizza-like base. Cook for 5–7 minutes, or until the bottom is golden and crispy.
Preheat your oven's broiler on high.
Carefully flip the spaghetti base onto a large plate. Add the remaining 1 tablespoon of olive oil to the skillet, then slide the base back into the pan with the uncooked side down. Cook for another 5 minutes until crisp.
Spread the marinara sauce evenly over the top of the spaghetti base.
Sprinkle the shredded mozzarella cheese over the marinara sauce and top with pepperoni slices.
Transfer the skillet to the oven and broil for 3–5 minutes, or until the cheese is melted and bubbly.
Remove the skillet from the oven and let the Pizza Di Spaghetti cool for 2–3 minutes. Garnish with fresh basil leaves before slicing into wedges and serving.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.3 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1771 mg | 136% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 456 mg | 10% | |
*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.
