Spaghetti Pizza
If you prefer, you can bake this pizza in a 9" × 13" nonstick baking pan or 14" nonstick deep-dish pizza pan.
INGREDIENTS | SERVES 10–12
- 1 pound dried spaghetti
- 2 cups pasta sauce
- ½ teaspoon granulated sugar
- 6 large eggs, lightly beaten
- 1 pound mozzarella cheese, grated
- 6 ounces soppressata sausage, cut into ¼" dice
- 4 ounces freshly grated Parmigiano-Reggiano cheese
- ¼ cup heavy cream
- 1 tablespoon dried parsley
- Salt to taste
- ½ teaspoon freshly ground pepper
- 8 ounces fresh button or cremini mushrooms, cleaned and sliced
- 6 ounces pepperoni, thinly sliced
Preheat oven to 375 °F.
In an ovenproof Dutch oven, cook the spaghetti according to package directions. Drain the pasta and return it to the pan. Stir the pasta together with the pasta sauce, sugar, eggs, half of the mozzarella cheese, the soppressata, Parmigiano-Reggiano, heavy cream, dried parsley, salt, and pepper.
Arrange the mushroom slices over the top of the spaghetti mixture, and arrange the pepperoni over the top of the mushrooms. Sprinkle the remaining mozzarella cheese over the top.
Cover and bake for 45 minutes. Remove the cover, and bake for an additional 20 minutes, or until the cheese on top is melted, bubbling, and lightly browned. Remove from the oven and let set for 10 minutes before serving.
