Pizza di Rotelle


4 to 6 servings
¾ cup grated Parmesanparmesan cheese¾
¼ cup whole milk, at room temperaturewhole milk¼
1 ½ teaspoons kosher saltkosher salt1 ½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
4 large eggs, at room temperature, beatenegg(s)4
2 cups cooked rotelle pastarotelli (wagon wheel) pasta2
1 cup frozen peas, thawedfrozen peas1
1 packed cup spinach, finely choppedspinach1
¼ cup extra-virgin olive oilextra-virgin olive oil¼
2 cups tomato-basil sauce, such as Giada De Laurentiis for Target Saucebasil2


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.
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