Tomato-Topped Spaghetti Pizza
| Yield: | 4 Servings |
| Categories: | Pizza, Pasta, Vegetables |
| -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 | ts | Italian seasoning |
| 1/2 | c | Pepperoni; sliced |
| 1/2 | c | Green bell pepper; chopped |
| 1/4 | c | Ripe olives; pit, slice (optional) |
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