A new twist on an old favourite! Perfect pepperoni pizza with a homemade spaghetti crust - we guarantee your kids will love it!
|8 cups||(2 L) Cooked vermicelli or spaghetti pasta|
|1 cup||(250 mL) Ready prepared pasta sauce|
|1||(175 g) Package Maple Leaf® Natural Selections® Pepperoni Slices, cut into strips|
|1/3 cup||(80 mL) Sun dried tomatoes, sliced|
|1 ½ cups||(375 mL) Freshly grated Parmesan cheese|
|2 tsp||(10 mL) Dried basil|
|2 tsp||(10 mL) Chopped parsley|
|Salt and Pepper|
|2 tbsp||(30 mL) Olive oil|
TOSS all ingredients, except olive oil, in a large bowl.
HEAT 1/2 tbsp (7 mL) of olive oil in a 10” (25 cm) pan over medium-high heat. Add a heaping 2 cups (500 mL) of the pasta mixture to the hot pan, pressing the mixture into the pan to create a flattened surface. Cook 4-5 minutes or until the bottom is crispy. Invert onto a dinner plate and slide the uncooked side back into the pan. Continue to cook until bottom is crispy.
PLACE pasta pizza on a wire rack set over a baking sheet and keep warm in a low oven. Repeat, making 3 additional pizzas.
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