Pizza di Rotelle

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
  • Nutrition Info
Share This Recipe


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 


  1. Preheat a broiler.
  2. In a large bowl, mix together the cheese, milk, salt, pepper and eggs. Stir in the cooked pasta, peas and spinach.
  3. 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.
  4. In a small saucepan, stir the tomato-basil sauce over medium heat until warmed through, about 1 minute.
  5. Transfer to a serving platter and cut into wedges.
  6. Serve the tomato-basil sauce alongside or as a dipping sauce.