Spaghetti Pizza


1 lb of Leftover Spaghetti in Tomato Sauce
1 Tsp of Grated Cheese
1 oz of Shredded Mozzarella Cheese                        
2 Cloves of Chopped Garlic
4 oz of Ricotta Cheese                                               
1 Tbl of Chopped Fresh Basil
1 Tsp of Chopped Fresh Parsley                                
Olive Oil
2 oz of Thick Diced Pepperoni                                  
Salt and Pepper to Taste

Let leftover spaghetti get room temperature and remove any excess tomato sauce. In a heated 10 inch oven
proof fry pan or skillet, add olive oil covering its bottom. Add pasta to the pan moving it so that it fills the bottom of
the pan to the edges, pressing down firmly with a flat plate or a spatula until it forms a pie like shape, frying it until
the bottom is nice and crisp. Remove pan from heat and spread the leftover sauce thinly over the top, sprinkling
the grated cheese over the sauce Mix ricotta and shredded mozzarella cheese with the basil, parsley, garlic, salt
and pepper and spread it over the top of the pasta sauce, leaving it approximately 1 inch away from the edge for
a crust and then sprinkle pepperoni on top of cheese and place pasta in a 400 degree pre-heated oven for 10-15
minutes or until cheese begins to melt, bubble and brown. Cut it like a regular pizza and serve. Yield serves 2-4