|Whole wheat spinach pastina/Regular pastina||5 Ounce (1 Cup)|
|Boiling water||1 Liter, salted|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Tomato puree||1 Pound (1 Can)|
|Oregano leaves||1 Teaspoon|
|Dry basil||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Shredded mozzarella cheese||12 Ounce|
Following package directions, cook pastina in a large kettle of boiling salted water until al dente.
Drain; then combine with Cheddar, onion, and egg.
Using a spatula, press mixture evenly into a greased 12 to 14-inch pizza pan.
Bake in a 350° oven for 30 to 35 minutes or until firm when touched.
Meanwhile, combine tomato puree, oregano, basil, and garlic powder.
Spoon sauce onto crust, spreading evenly to outer edges.
Add one or more toppings and sprinkle with mozzarella.
Return to 350° oven and bake for 10 to 12 minutes or until cheese is melted.
Cut into wedges to serve.