Spaghetti Pizza

If you love the comforting combo of pasta and pizza, this Spaghetti Pizza is an ecstatic mash-up that hits all the right notes: chewy crust, saucy pasta, melty cheese, and a crisp edge perfect for dunking. It’s fun to make, impressive to serve, and uses straightforward pantry ingredients. Ready in about an hour (most of that is hands-off), it makes a fantastic weeknight dinner or a weekend crowd-pleaser.

Why you’ll love this recipe

This Spaghetti Pizza takes two beloved comfort foods and turns them into one showstopping dish. Using 1 lb pizza dough gives you a restaurant-ready base with a tender interior and a golden, brushable crust. Pasta on top keeps the center satisfyingly soft while the edges crisp up for dunking in extra marinara. It’s playful, filling, and utterly craveable.

Ingredients

• 1 lb pizza dough
• 2 tablespoons butter, melted
• 1 tablespoon garlic salt
• 2 1/2 cups prepared marinara sauce or bolognese, make sure it’s a good one!
• 1/2 lb. spaghetti or spaghettini, cooked to al dente
• 1 1/2 cups grated mozzarella cheese
• parsley for garnish
• extra marinara for dipping those crusts

Equipment you’ll need

• Large pot for boiling pasta
• Colander
• Rolling pin or your hands for shaping dough
• Baking sheet or pizza stone
• Pastry brush
• Oven preheated to 475°F (245°C)

Prep notes

Cook the pasta just to al dente and slightly undercook if you plan to reheat the pizza later; it will finish cooking in the oven. Use a good marinara or bolognese—quality sauce is the backbone of the topping. Let the pizza dough rest at room temperature for 20–30 minutes if it was refrigerated, so it’s easier to stretch.

Step-by-step instructions

1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
2. Bring a large pot of salted water to a boil and cook 1/2 lb. spaghetti or spaghettini to al dente according to package directions. Reserve a splash of pasta water, then drain the pasta in a colander and set aside.
3. While the pasta cooks, lightly flour your work surface. Take 1 lb pizza dough and shape it into a rough disc. Using your hands or a rolling pin, gently stretch and press the dough into a 12–14 inch round, leaving a slightly thicker edge for a crust.
4. Transfer the stretched dough to a parchment-lined baking sheet or a well-floured pizza peel if using a pizza stone. If you prefer a crisper bottom, place the dough directly on a preheated pizza stone or baking sheet.
5. In a small bowl, combine 2 tablespoons butter, melted, with 1 tablespoon garlic salt. Brush this mixture evenly over the exposed crust edge. This step flavors the rim and helps it brown nicely in the oven.
6. Spoon 2 1/2 cups prepared marinara sauce or bolognese onto the center of the dough, spreading it evenly and stopping about 1/2–1 inch from the butter-brushed edge.
7. Add the cooked spaghetti or spaghettini over the sauce in an even layer. If the pasta has clumped, toss it lightly with a little of the reserved pasta water or a small splash of sauce so it lays evenly across the pizza.
8. Sprinkle 1 1/2 cups grated mozzarella cheese evenly over the pasta, making sure to cover the spaghetti so it melts into a cohesive topping.
9. Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12–16 minutes, or until the crust is golden and the cheese is bubbling and slightly browned in spots. Keep an eye on it during the last few minutes so the edge doesn’t over-brown.
10. Remove the pizza from the oven and let it rest for 3–5 minutes. This brief rest helps the cheese set slightly and makes slicing easier.
11. Garnish with chopped parsley and cut into slices. Serve with extra marinara on the side for dipping those delicious crusts.

Troubleshooting & tips

• If your dough springs back when stretching, let it rest for 10 minutes to relax the gluten and try again.
• To prevent a soggy bottom, make sure your sauce isn’t overly watery; drain excess liquid from the sauce if necessary before spreading.
• Leftover Spaghetti Pizza reheats well under a broiler or in a hot oven (400°F / 200°C) for a few minutes to recrisp the crust and remelt the cheese.
• For extra texture, top with a sprinkle of grated Parmesan or a few torn basil leaves after baking.

Variation ideas

• Meaty: Use a robust prepared bolognese in place of marinara for a heartier version.
• Veggie-forward: Stir in sautéed mushrooms, roasted peppers, or baby spinach into the pasta before topping.
• Cheesy: Blend the mozzarella with a 1/4 cup of shredded provolone for extra flavor and stretch.

Serving suggestions

Slice the Spaghetti Pizza like a traditional pizza and serve with a simple green salad and a lemony vinaigrette to cut through the richness. Keep a small bowl of warm marinara nearby for dunking the crust—this is not optional.

Storage

Wrap leftover slices tightly in foil or place them in an airtight container. They’ll keep in the refrigerator for up to 3 days. Reheat in a hot oven or on a baking sheet in a toaster oven to keep the crust crisp and the cheese melty.

Final thoughts

This Spaghetti Pizza is a playful, comforting bridge between two dinner favorites. With a tender 1 lb pizza dough base, a generous layer of flavorful sauce, al dente pasta, and gooey mozzarella, it’s guaranteed to become a regular in your recipe rotation. Make it your own with mix-ins or special cheeses, but don’t skip the extra marinara—those crusts are made for dunking.