Pizza di Rotelle

Total Time: 45 min Prep: 30 min Cook: 15 min
Yield: 6 servings Level: Easy

Ingredients

• 3/4 cup grated Parmesan
• 1/4 cup whole milk, at room temperature
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 large eggs, at room temperature, beaten
• 2 cups cooked rotelle pasta
• 1 cup frozen peas, thawed
• 1 packed cup spinach, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 cups tomato-basil sauce, such as Giada De Laurentiis for Target Sauce

Directions

Preheat a broiler.

In a large bowl, mix together the cheese, milk, salt, pepper and eggs. Stir in the cooked pasta, peas and spinach.

In an ovenproof 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the egg mixture. Using a flat spatula, gently press on the vegetables and pasta to form an even layer. Cook until the underside is golden brown, about 8 minutes. Place a plate, slightly larger than the skillet, over the pan. Using an oven mitt, invert the pan and place the pizza on the plate. Add the remaining 2 tablespoons of oil in the pan. Slide the pizza back into the pan and cook for 5 minutes.

In a small saucepan, stir the tomato-basil sauce over medium heat until warmed through, about 1 minute.

Transfer to a serving platter and cut into wedges.

Serve the tomato-basil sauce alongside or as a dipping sauce.

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CATEGORIES:

• Eggs
• Main Dish
• Pasta Dishes

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