Spaghetti Pizza
Spaghetti Pizza is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It combines the classic flavors of spaghetti and pizza into one delicious dish.
Spaghetti Pizza is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It combines the classic flavors of spaghetti and pizza into one delicious dish.
- Carbohydrate 1.42050214377779 g
- Cholesterol 64.691618639736 mg
- Fat 13.0774794383988 g
- Fiber 0.0718988083360674 g
- Protein 12.4311895099765 g
- Saturated Fat 5.96376474530482 g
- Serving Size 1 1 Serving (63g)
- Sodium 496.526162173841 mg
- Sugar 1.34860333544172 g
- Trans Fat 1.78193393879692 g
- Calories 175 calories
Step-by-step
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well.
- Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1 1/2 cups mozzarella. Top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. Let stand 5 minutes before cutting.
Standard ingredient lists omit the structural mechanics required to turn loose pasta into a sliceable pie. Spaghetti lacks inherent adhesiveness, meaning starches need help to form a cohesive crust. Rinsing the boiled pasta with cold water halts internal cooking, preventing starches from over-gelatinizing before they enter the oven. Incorporating a beaten egg and half a cup of mozzarella directly into the strands creates a thermal protein matrix. When baked at 425 degrees Fahrenheit for 15 minutes, this mixture coagulates, locking the noodles into a rigid foundation that supports sauce and toppings without collapsing.
Vessel Requirements and Thermal Transfer
A metal 9x13-inch baking dish conducts heat faster than ceramic or glass, yielding a crispier exterior crust. Glass retain heat longer and requires adjusting oven temperatures to avoid burning the bottom strands before the top cheese melts. Swapping the mozzarella for cheddar alters moisture content significantly; higher fat cheeses release excess oils, requiring a reduction in added dairy liquids to prevent a soggy base.
- Bake initial crust at 425 degrees F for 15 minutes.
- Reduce oven temperature to 350 degrees F after adding toppings.
- Rest the baked dish for 5 minutes to let proteins firm up.
- Slice with a sharp chef knife rather than a roller.
