spaghetti pizza



Thanks again to Sherry, for submitting this and winning the 3rd contest!

“I made this last night and my 1 year old LOVED it!!! I was planning on sharing a piece with her and she ended up eating the whole thing! Even my husband loved it. The recipe calls for regular pepperoni but I use turkey pepperoni and no one knew the difference!! I believe next time I will add more toppings like yummy mushrooms! You can go crazy with the toppings as long as it stays healthy!
I did get this recipe from Weight Watchers so in case anyone wants to know it is 8 points per serving! I hope you enjoy it as much as we did!!”

Ingredients

2 sprays olive oil cooking spray
12 oz uncooked whole-wheat pasta- spaghetti
2 lrg egg white
1 lrg egg
2/3 cup fat-free milk
3/4 tsp garlic powder
1/2 tsp salt
1 1/2 tsp oregano
1/4 cup basil fresh, chopped
9 oz shredded part skim mozzarella divided
32 ox bottled spaghetti sauce
2 oz pepperoni finely julienned (about 1/2 cup)


· Preheat oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.

· Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.

· Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350ºF.

· Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings. Yields 1 slice per serving.