Tomato-Topped Spaghetti Pizza

• 10 ounces tomatoes cored, sliced
• 8 ounces spaghetti cooked
• 2 large eggs
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 tablespoon vegetable oil
• 1 1/2 cups mozarella cheese, fat-free shredded
• 1 teaspoon italian seasoning
• 1/2 cup pepperoni sliced
• 1/2 cup green bell peppers chopped
• 1/4 cup olives pitted, sliced

1. Preheat oven to 350F (180C).
2. Lightly spray a 12 inch pizza pan with non-stick cooking spray.
3. In a medium bowl beat eggs.
4. Add spaghetti, 1/4 cup Parmesan and oiil; toss to coat spaghetti.
5. Spread spaghetti evenly into prepared pan; bake until spaghetti crust is firm, about 20 minutes.
6. Remove from oven; set aside.
7. In a small bowl combine mozzarella cheese, Italian seasoning and remaining 1/4 cup Parmesan.
8. On spaghetti crust sprinkle 1 cup cheese mixture.
9. Top with reserved tomato slices, pepperoni, green pepper and olives.
10. Sprinkle with remaining 1/2 cup cheese mixture.
11. Bake until hot and cheese is melted, about 10 minutes.
12. This is a good recipe for a child.

tomatoes, eggs, parmesan, vegetable oil, mozarella cheese, italian seasoning, pepperoni, green bell peppers, olives

Taken from recipeland.com/recipe/v/tomato-topped-spaghetti-pizza-40318 (may not work)