Pizza di Rotelle

Pizza di Rotelle
Adapted from foodnetwork.com
Pizza di Rotelle

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

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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