Pizza di Rotelle

• 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

1. Preheat a broiler.
2. In a large bowl, mix together the cheese, milk, salt, pepper and eggs.
3. Stir in the cooked pasta, peas and spinach.
4. In an ovenproof 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat.
5. Add the egg mixture.
6. Using a flat spatula, gently press on the vegetables and pasta to form an even layer.
7. Cook until the underside is golden brown, about 8 minutes.
8. Place a plate, slightly larger than the skillet, over the pan.
9. Using an oven mitt, invert the pan and place the pizza on the plate.
10. Add the remaining 2 tablespoons of oil in the pan.
11. Slide the pizza back into the pan and cook for 5 minutes.
12. In a small saucepan, stir the tomato-basil sauce over medium heat until warmed through, about 1 minute.
13. Transfer to a serving platter and cut into wedges.
14. Serve the tomato-basil sauce alongside or as a dipping sauce.

milk, kosher salt, freshly ground black pepper, eggs, pasta, frozen peas, spinach, extravirgin olive oil, tomatobasil sauce

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-di-rotelle.html (may not work)