Title: Pasta Pizza
Categories: Ew, Text, Import
Yield: 1 Servings

-------------------------------FOR THE SAUCE-------------------------------
1 Garlic clove, minced
2 tb Olive oil
28 oz Can Italian plum tomatoes,;
-drained in a colander
1/2 Onion,; sliced thin
1 tb Minced fresh basil leaves
1/4 ts Dried hot red pepper flakes
1/4 ts Dried oregano, crumbled
1/4 ts Sugar
1/4 lb Dried capellini (very thin
-spaghetti)
1 tb Olive oil
1/2 sm Green bell pepper,; sliced
-into thin rings
1/4 lb Whole-milk mozzarella,;
-sliced thin
10 Thin slices of pepperoni
Fresh basil sprigs for
-garnish

Make the sauce:

In a saucepan cook the garlic in the oil over moderately low heat,
stirring, until it is just golden. Add the tomatoes, chopping them with a
spoon, and stir in the onion, basil, red pepper flakes, oregano, sugar, and
salt to taste. Bring the mixture to a boil and simmer the sauce, stirring
occasionally, for 45 minutes, or until it is thick and almost all of the
liquid is evaporated.

While the sauce is cooking, in a kettle of boiling salted water cook the
capellini for 6 to 8 minutes, or until it is just tender, and drain it
well. In a non-stick skillet measuring 10 inches across the bottom, heat
the oil over moderate heat until it is hot but not smoking. In it cook the
bell pepper rings for 30 seconds on each side, or until they are
crisp-tender, and transfer them with tongs to a plate. To the skillet add
the capellini, distributing it evenly and pressing it lightly. Cook it,
covered, over moderate heat for 25 minutes, or until the bottom is golden.
Invert an oiled baking sheet over the skillet, invert the capellini "crust"
onto the sheet, and slide it back into the skillet. Cook the capellini
crust, covered, for 10 minutes more, spread the sauce over it, leaving a
1/2-inch border, and arrange the mozzarella on top. Arrange the bell pepper
rings and the pepperoni on the mozzarella and cook the "pizza", covered,
over moderate heat for 3 minutes, or until the mozzarella is melted. Slide
the pizza onto a pizza pan or flat platter. Garnish it with the basil. With
a pizza wheel or sharp knife cut it into wedges.

Yield: 2 servings
Recipe By :COOKING LIVE SHOW #CL8718

Posted to MC-Recipe Digest V1 #247

Date: Wed, 16 Oct 1996 17:10:53 -0400

From: Meg Antczak