Supreme Spaghetti Pizza

This Spaghetti Pizza recipe is from the 1994 Kansas Wheat Commission Recipe booklet originally submitted by Cindy Falk, Kansas Wheat Test Kitchen Director.

“It is a go-to family favorite that can be made ahead and refrigerated, then popped in the oven right before dinner guests arrive.”

It can also be made ahead of time and frozen for a later meal. The recipe can easily be doubled for a larger pizza.

Ingredient List

For the Pizza:

1 pound lean ground pork sausage, beef or turkey
1 medium clove garlic, peeled and minced
12 ounces spaghetti, dry
¾ cup whole milk
2 large eggs, beaten
4 cups spaghetti sauce
3 cups shredded, part-skim Mozzarella cheese

Toppings (optional):

Sliced fresh mushrooms
Sliced ripe olives
Chopped green pepper
Sliced pepperoni

Instructions

Making the Pizza

Preheat oven to 350°F. Spray pizza pan with cooking spray. Do not use a pizza pan with holes designed for a crisp crust.
In a small skillet, brown meat with minced garlic; drain.
Break spaghetti into 3-inch pieces. Cook according to package directions; drain thoroughly.
In a large bowl, combine milk and eggs. Stir in thoroughly drained spaghetti. Pour into prepared pizza pan.
Top with sauce, meat, cheese and your choice of toppings.
Bake 20 – 25 minutes or until spaghetti crust is firm and cheese melts. Serve immediately.

Notes

This recipe may be assembled, unbaked, then covered and frozen until needed.

You may substitute whole wheat spaghetti.

Nutrition INFORMATION

Pizza made with ground pork sausage, sauce, and part-skim cheese with no additional toppings.

NUTRITION INFORMATION PER SERVING (1 SLICE, 200g): 370 calories, 170 calories from fat, 18g total fat, 7g saturated fat, 0g trans fat, 75mg cholesterol, 860mg sodium, 33g carbohydrate, 3g dietary fiber, 8g sugars, 19g protein, 72mcg folate, 6mg vitamin C, 2mg iron.
Want to learn more about spaghetti? Check out these Spaghetti Facts.

You might also enjoy this Layered Italian Casserole recipe.