Macaroni Crust Pizza
|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|
|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)|
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.