*  Exported from  MasterCook II  *
 
                                   Pasta Pizza
 
 Recipe By     :COOKING LIVE SHOW #CL8718
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the sauce:
        1                garlic clove, minced
        2  tablespoons   olive oil
       28  ounce         can Italian plum tomatoes, -- drained in a colander
      1/2                onion, -- sliced thin
        1  tablespoon    minced fresh basil leaves
      1/4  teaspoon      dried hot red pepper flakes
      1/4  teaspoon      dried oregano, crumbled
      1/4  teaspoon      sugar
      1/4  pound         dried capellini (very thin spaghetti)
        1  tablespoon    olive oil
      1/2  small         green bell pepper, -- sliced into thin rings
      1/4  pound         whole-milk mozzarella, -- sliced thin
       10  thin          slices of pepperoni
                         Fresh basil sprigs for garnish
 
 
 Make the sauce:
 
 In a saucepan cook the garlic in the oil over moderately low heat,
 stirring, until it is just golden. Add the tomatoes, chopping them with a
 spoon, and stir in the onion, basil, red pepper flakes, oregano, sugar, and
 salt to taste. Bring the mixture to a boil and simmer the sauce, stirring
 occasionally, for 45 minutes, or until it is thick and almost all of the
 liquid is evaporated.
 
 While the sauce is cooking, in a kettle of boiling salted water cook the
 capellini for 6 to 8 minutes, or until it is just tender, and drain it
 well. In a non-stick skillet measuring 10 inches across the bottom, heat
 the oil over moderate heat until it is hot but not smoking. In it cook the
 bell pepper rings for 30 seconds on each side, or until they are
 crisp-tender, and transfer them with tongs to a plate. To the skillet add
 the capellini, distributing it evenly and pressing it lightly. Cook it,
 covered, over moderate heat for 25 minutes, or until the bottom is golden.
 Invert an oiled baking sheet over the skillet, invert the capellini “crust”
 onto the sheet, and slide it back into the skillet. Cook the capellini
 crust, covered, for 10 minutes more, spread the sauce over it, leaving a
 1/2-inch border, and arrange the mozzarella on top. Arrange the bell pepper
 rings and the pepperoni on the mozzarella and cook the “pizza”, covered,
 over moderate heat for 3 minutes, or until the mozzarella is melted. Slide
 the pizza onto a pizza pan or flat platter. Garnish it with the basil. With
 a pizza wheel or sharp knife cut it into wedges.
 
 Yield: 2 servings
 
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