Forget the flour and yeast; make your pizza crust from pasta instead. This recipe is a fun take on traditional pizza with a pasta crust. Need gluten-free? Try rice pasta.
Growing up, I noticed my mother was a creature of habit. There were seven meals rotated through on a regular basis, and during the seasonal shifts that are so prevalent here in Minnesota, about two of those meals shifted to two others. Exciting. You could guess the date by the smells coming from our kitchen.
These meals stayed largely unchanged through most of my childhood. However, there were a few exceptions. At some point between elementary school and high school we exchanged tater tot hot dish (Minnesota, remember? It’s hot dish here) for spaghetti pizza.
Spaghetti pizza. In a house that was known for serving cheeseburger pie, spaghetti pizza was not too much of a stretch.
The concept was this: Take angel hair pasta (which cooks in just 3 minutes) and combine it with a few binding ingredients like eggs and Parmesan. Treat it like dough, baking it into a crust, and then top it like a pizza. Pizza-pasta night, presto.
For my mother, who was not big on making her own dough and didn’t often rely on processed foods, this was a work of art. The best of both worlds. As for us kids? We didn’t complain. It was pizza. It was pasta. It was in our face.
Best of all, this dinner is timeless. I serve it to my kids, who are accustomed to homemade dough for fire-roasted personalized pies, and not a one complained. Instead, they smiled and laughed at the combination of favorite foods, and we talked about how mom grew up eating this with their aunts and uncles. Week after week.
Spaghetti Pizza Recipe
Prep time: 10 minutes
Cook time: 40 minutes
- 16 ounces angel hair pasta
- 3 eggs
- 1/4 cup whole milk
- 1 1/2 cups shredded Parmesan cheese
- 2 cups pizza sauce (recipe in notes)
- 6 ounces fresh mozzarella, thinly sliced
- 1/2 cup shredded Parmesan cheese
- Toppings of choice
- Preheat the oven to 350 degrees Fahrenheit. Cook the angel hair pasta just until al dente. Drain and rinse the pasta with cold water until cool to the touch; place in a large bowl.
- Whisk together the eggs, milk, and 1 1/2 cups Parmesan cheese. Pour the mixture over the pasta. Stir until well mixed.
- Lightly grease two 16-inch pizza pans or a large sheet pan with olive oil. Spread the pasta mixture onto the pan/pans, until it’s about 1/2 inch thin. Place in the oven and bake for 15 minutes.
- While the crust is baking, prepare the toppings. Remove the crust from the oven, spread the pizza sauce over the pizza and top as desired.
- Bake for an additional 25 to 30 minutes, or until the cheese starts to brown slightly and the crust sets. Remove from the oven and allow to sit for 4 to 6 minutes before slicing. Serve warm.