Pizza di Rotelle
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 320 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 127 milligrams
- Sodium
- 972 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 2 grams
- Protein
- 15 grams
- Sugar
- 2 grams
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- Preheat a broiler.
- In a large bowl, mix together the cheese, milk, salt, pepper and eggs. Stir in the cooked pasta, peas and spinach.
- 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.
- In a small saucepan, stir the tomato-basil sauce over medium heat until warmed through, about 1 minute.
- Transfer to a serving platter and cut into wedges.
- Serve the tomato-basil sauce alongside or as a dipping sauce.