This past weekend, I wanted to make a nice little snack to enjoy while watching the rugby (and compliment my brandy and coke). Suddenly, I had a brainwave to try making a spaghetti pizza. It had been in the back of my mind for a while (you know, trending in foodie magazines and on social media) – so I decided to give it a wack!
Okay…so I’m sure “healthy” isn’t the first thing you think about when wanting to make a spaghetti pizza. Me being me – I always see these things as a challenge of sorts because I love carbs just as much as the next person but I also want to eliminate unhealthy meals as far as possible. I want food to taste GOOD but without adding any more spare tires around my waist. A tough call for sure…but possible!
My spaghetti pizza is not your definition of diet food. BUT…I made some strategic swaps with some strategic portion control.
- Using whole-wheat pasta instead of white pasta.
- Use reduced fat mozzarella.
- Use fatty ingredients sparingly.
- Portion control: do not eat the entire pizza by yourself.
Of course, you can choose to ignore all the above. No problem at all! They are simply guidelines for when you want to…how shall I say…eat MINDFULLY. These days it is second nature to just eat and eat and eat. It’s too easy (like, who can ‘forget’ to eat?!).
Back to my spaghetti pizza…
To be honest – I just made this up as I went along – which is what made it so wonderful! It is super easy (idiot-proof even) and versatile in terms of what ingredients you can use. And such a great way to make use of leftovers (instead of letting them go to waste)!
If you’re one of MANY – you ALWAYS overestimate pasta portions. Like making enough pasta for a small country when having 2 people over for a casual Bolognese. Well, now you can make use of what’s left and concoct your very own spaghetti pizza. BOOM!
Spaghetti Pizza Recipe
So use your leftover pasta (preferably whole-wheat)…and maybe some leftover chicken or steak…cold meats…whatever! And make something wonderful!
My top tips:
As I said, you can be pretty creative with a spaghetti pizza – just like any normal pizza (all them weird and wacky toppings…let your imagination run wild!). However, I do have some basic recommendations…
- Add flavour to the pasta (your base) – otherwise it can get very dry (an egg at least).
- Don’t make the base too thick.
- A greater toppings:base ratio works wonders.
- Obvious (but just to be thorough) – the pasta must be cooked!
Note: I used a round dish (whatever I had in the house), but you can easily turn this into a tray bake if desired (rectangle or square dish).
SOME OF THE STEPS
A WONDERFUL INGREDIENT I HAD LYING AROUND
- Serves: 6
- Serving size: 1 slice
- Calories: 140
- Fat: 3.4g
- Carbohydrates: 13.1
- Sugar: 1.2
- Sodium: 135.5mg
- Fiber: 3.6g
- Protein: 12
- 370g whole-wheat pasta, cooked
- 1 egg
- 2 tbsp tomato pesto pasta sauce (from Woolies)
- 1 tsp dried oregano
- 68g cheese (preferably reduced fat mozzarella)
- 27g mushrooms, sliced thinly
- 35g mixed yellow and green pepper, chopped
- 1 tbsp onion, finely chopped
- 100g chicken meat (breast, cooked)
- 10 cherry tomatoes, sliced in half
- salt and pepper to taste
- optional: drizzle of olive oil and fresh basil
- Preheat the oven to 180 degrees Celsius.
- Place pasta, pesto, oregano, egg, and seasoning in a bowl and mix.
- Line a round dish with baking paper, and then place spaghetti mixture on top.
- Flatten it a bit into a pizza-type base.
- Cover the "base" with cheese.
- Then toppings: peppers, chicken, onion, and lastly the mushrooms and tomatoes.
- Place in the oven for 20 minutes.
- Optionally: drizzle with olive oil and place back in the oven for 5 minutes.
- Remove, and allow to cool a bit before sprinkling some fresh basil over the pizza and some additional seasoning if desired.