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Spaghetti Pizza

A fun hybrid of pizza and spaghetti that layers sauced pasta and cheese over a prebaked pizza crust.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 lb pizza dough
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon garlic salt
  • 2½ cups prepared marinara sauce or Bolognese; use a good quality sauce
  • 1/2 lb spaghetti or spaghettini cooked to al dente
  • 1½ cups grated mozzarella cheese
  • parsley for garnish
  • extra marinara sauce for dipping crusts

Instructions

  • Preheat the oven to 475°F (245°C). Lightly spray a pizza pan or baking sheet with non-stick cooking spray.
  • Spread the 1 lb pizza dough into a 16–18 inch round on the prepared pan, shaping an edge for the crust.
  • Brush the dough edges with half of the melted butter and sprinkle all of the garlic salt over the edges and crust; concentrate the seasoning on the perimeter.
  • Bake the crust for 8 minutes until it begins to set but is not fully browned.
  • While the crust bakes, cook 1/2 lb spaghetti or spaghettini to al dente according to package instructions, then drain.
  • In a mixing bowl, toss the cooked spaghetti with 2 cups of the prepared marinara (reserve 1/2 cup for topping).
  • When the crust comes out of the oven, brush the edges with the remaining melted butter. Spread the sauced spaghetti evenly over the crust.
  • Spoon the reserved 1/2 cup marinara over the top of the pasta to keep it moist, then sprinkle 1½ cups grated mozzarella evenly over the pizza.
  • Return the pizza to the oven and bake 2–3 minutes more, or until the cheese is completely melted.
  • Remove from the oven and let cool 5–10 minutes. Garnish with parsley if desired, slice, and serve with extra marinara for dipping.

Equipment

  • Oven
  • Pizza pan or baking sheet
  • Mixing Bowl
  • Pastry brush
  • pot (for pasta)
  • Colander
  • Measuring Cups and Spoons

Notes

  • Use a good-quality marinara or Bolognese for best flavor.
  • Cook pasta just to al dente so it doesn't over-soften in the oven.
  • Prebaking the crust prevents a soggy bottom.
  • Brush the crust edges twice for extra flavor and color.