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Macaroni Crust Pizza

Veggie.Lover's picture
Ingredients
  Elbow macaroni 7 Ounce (2 Cups)
  Eggs 2 , beaten
  Shredded monterey jack cheese 2 Ounce (1/2 Cup)
  Grated parmesan cheese 1 Ounce (1/4 Cup)
  Milk 1⁄4 Cup (4 tbs)
  Dried basil 1⁄2 Teaspoon, crushed
  Dried oregano 1⁄2 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Egg 1 , beaten
  Cream style cottage cheese 1 Cup (16 tbs), drained
  Pizza sauce 8 Ounce (1 Can)
  Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Shredded monterey jack cheese 4 Ounce (1 Cup)
Directions

To make crust, in a large saucepan cook macaroni according to package directions; drain well.
In a mixing bowl combine the 2 beaten eggs, the 1/2 cup shredded Monterey Jack cheese, Parmesan cheese, milk, basil, oregano, and pepper.
Add drained macaroni to egg and cheese mixture; mix well.
Form macaroni mixture into a "crust" in a greased 10-inch pie plate or a greased 11-inch quiche dish.
Bake in a 375° oven for 10 minutes.
For filling, in a bowl combine the 1 beaten egg and drained cottage cheese; pour on top of macaroni crust in pie plate or quiche dish.
Pour pizza sauce over top of filling mixture; arrange green onion, chopped green pepper, and sliced ripe olives atop pizza sauce.
Sprinkle with the 1 cup shredded Monterey Jack cheese.
Return to 375° oven for 10 to 15 minutes more or till heated through.
Let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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