Spaghetti is good. Pizza is awesome. Spaghetti Pizza (Spaghizza) is epic! I feel like most people would make pizza at home more often if it wasn’t for the headache of making the dough from scratch or having to go out and find a quality pre-made dough. It’s not even that it’s all that difficult, but it does require some time and planning.
Enter spaghetti crust. Most of us have spaghetti in the pantry. You might even have some leftover in the fridge. With the addition of a couple of ingredients, you can turn that spaghetti into pizza crust. Check it out!
A couple of eggs and some parmesan will bind the pasta and allow it to form a crust for the pizza.
Don’t forget the seasoning. Cattleman’s Grill Italiano FTW!
Our rendition features hot Italian sausages as well as some leftover pulled pork. Of course, you can choose your favorite toppings.
The Lodge 15″ Seasoned Steel Skillet is a perfect vessel for this dish. It distributes heat evenly, giving the crust a nicely browned finished, and it’s big enough to feed the whole family.
Spaghetti Pizza with Pulled Pork and Italian Sausage
- 1/2 lb spaghetti
- 2 eggs
- 1/2 cup finely grated parmesan, divided
- 2-3 tbsp Cattleman’s Grill Italiano Seasoning
- 2 cups of your favorite pasta sauce
- 8 oz fresh mozzarella, diced
- 3 Italian sausage links, cooked, sliced
- 1 cup pulled pork
Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF. Cook the pasta in boiling water until tender. Drain the water. Let cool slightly. While still warm, add the eggs, 1/4 cup of parmesan and 2-3 tablespoons Cattleman’s Grill Italiano Seasoning to the pasta and mix well. Transfer the pasta mixture to a Lodge 15” Seasoned Steel Skillet. Bake the spaghetti “crust” for about 10 minutes. Remove from the cooker.
Top the spaghetti crust with the pasta sauce, sliced sausage links, pulled pork, diced mozzarella and the remaining 1/4 cup of parmesan. Return the skillet to the smoker and continue cooking until the cheese is melted and the bottom is lightly browned, about 40 minutes.