Tomato-Topped Spaghetti Pizza

-Waldine Van Geffen VGHC42A 10 oz Fresh tomatoes -- core, slice

8 oz Spaghetti -- cook, drain twice

2 Eggs

1/2 c Parmesan -- grated, divided

1 tb Vegetable oil

1 1/2 c Mozzarella -- shredded

1 t Italian seasoning

1/2 c Pepperoni -- sliced

1/2 c Green bell pepper -- chopped

1/4 c Ripe olives -- pit, slice

-(optional)

Preheat oven to 350~. Lightly spray a 12" pizza pan with non-stick cooking spray. In a medium bowl beat eggs. Add spaghetti, 1/4 c Parmesan and oiil; toss to coat spaghetti. Spread spaghetti evenly into prepared pan; bake until spaghetti crust is firm, about 20 minutes. Remove from oven; set aside. In a small bowl combine mozzarella cheese, Italian seasoning and remaining 1/4 c Parmesan. On spaghetti crust sprinkle 1 c cheese mixture. Top with reserved tomato slices,

pepperoni, green pepper and olives. Sprinkle with remaining 1/2 c cheese mixture. Bake until hot and cheese is melted, about 10 minutes. This is a good recipe for a child. Source: Times-Picayune (wrv)