But pizza pasta was intriguing. Of course the recipe called for all kinds of pre-made junk, so I thought to myself. I could easily create my own version of pizza pasta. And that is exactly what I did, and let me tell you it turned out to be really good! So good in fact, I just had to share it with all of you.
Kristi's Pizza Pasta
- 1 package spaghetti noodles (I use brown rice since it is gluten-free)
- 2 tbsp olive oil
- 28oz diced tomatoes, drained
- 1 can large black olives, sliced
- 1 large green bell pepper, diced
- 8 cremini or white mushrooms, sliced
- 1 small yellow or white onion, diced
- 24 slices organic pepperoni, quartered
- 1 tsp garlic powder
- 1 tbsp dried oregano
- salt and pepper to taste
- small bunch of basil leaves, torn
- 2 oz fresh mozzarella, cut into small chunks
- Parmesan for grating
- Cook pasta according to package directions. Drain well and return to pan, adding a swish of olive oil if desired.
- In a medium pan over medium heat, sautee onion and mushroom until onion is translucent. Add tomatoes, salt, pepper, oregano and garlic and cook tomatoes down until saucy about 10 minutes.
- Add bell pepper and cook for about 3-5 minutes to keep peppers crunchy. Don't overcook or peppers will be soft.
- Add pepperoni and olives, cook for a few minutes to heat them up. They don't need to be "cooked".
- Add fresh basil and stir. Once again cook for just a minute or two as basil doesn't need to be cooked, just warmed up.
- Serve pizza topping over pasta, sprinkle with mozzarella chunks and grate with parmesan cheese.
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| Pizza Pasta (C) Kristi Hyllen 2011 |
So what other toppings do you like on your pizza?
