A fun pizza, with ingredients and flavors on a flavorful “pasta crust!”
Ingredients
4
ounces Italian turkey sausage
Nonstick cooking spray
1
green bell pepper, chopped
1
cup sliced cremini or white mushrooms
1/2
cup chopped onion
2
cloves garlic, minced
2
teaspoons Italian seasoning
1
teaspoon dried oregano leaves
2
tablespoons reduced-sodium tomato sauce
8
ounces thin spaghetti, cooked and kept warm
2
egg whites, beaten
1
tomato, sliced
1/2
of 3-ounce can pitted ripe olives, rinsed, drained and halved (optional)
3/4
cup (3 ounces) shredded reduced-fat mozzarella cheese
2
tablespoons finely chopped fresh basil or parsley
1. Cook sausage in small skillet until browned. Drain well; crumble and set aside.
2. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add bell pepper, mushrooms, onion, garlic, Italian seasoning and oregano; cook and stir 5 to 8 minutes or until vegetables are tender. Stir in tomato sauce. Combine vegetable mixture, sausage and spaghetti in large bowl; mix in egg whites.
3. Spray same large nonstick skillet with cooking spray. Heat over medium heat until hot. Add spaghetti mixture to skillet; pat into even layer with spatula. Cook, covered, about 5 minutes or until browned on bottom. Loosen bottom and side of pasta with spatula; invert onto large plate. Slide pasta back into skillet. Arrange tomato slices and olives on top of pasta; sprinkle with cheese. Cook, covered, about 5 minutes or until cheese is melted. Sprinkle with basil. Serve immediately.
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