Pizzaghetti

AN ORIGINAL RECIPE BY JOSHUA CANTWELL

Can't decide if you want spaghetti or pizza for dinner? Why not have both? This unique pizza, topped with spaghetti and cheesy garlic breadsticks baked right along with it, was created by my son, Joshua (age 10) using his imagination and his love for cooking and creating recipes. Yes, it was his idea! I got to work, making it to HIS specifications, and dinner was on the table in less than 30 minutes! It was a hit; you need only eat one piece and you're full!

2 cans of Pillsbury pizza dough (found in the refrigerated section)
10-11 mozzarella string cheese sticks
2 cups finely shredded mozzarella cheese
1/2 pound of capellini (or thin spaghetti), cooked and drained
1/2 c. freshly grated parmesan cheese
1 (24 oz) jar of your favorite marinara sauce, reserving1/4 cup
drizzle of olive oil
granulated garlic
Italian spice
Red pepper flakes
Freshly ground pepper
Salt
1 Pampered Chef Stoneware Bar Pan

While you can make this in any 15x10 inch pan, the bar pan by Pampered Chef makes the crust crispy and it works very well because it doesn't stick!

Preheat the oven to 375*.

Spread the two cans of pizza dough in the bar pan so that the dough hangs over all four sides. Place the cheese sticks around the edge of the pan and put the excess pizza dough over it so it is covered completely. Seal the dough and take off any excess dough in the corners. Be sure the dough is completely sealed and it is evenly spread across the bottom of the pan.  Drizzle olive oil lightly over the top of the crust. Liberally sprinkle the dough and the edge of the dough with granulated garlic and about 1/4 cup of the freshly grated parmesan cheese. Lightly sprinkle with salt. Bake in the oven for 7 minutes. If crust puffs up, gently poke it to allow the steam to escape. Remove from oven.

In the meantime, mix the cooked capellini and the jarred spaghetti sauce except the reserved 1/4 cup of sauce in a sauce pan and heat. Add 1/4 c. of parmesan cheese, additional garlic, Italian spice, red pepper flakes, ground black pepper and heat until warm.

Spread sauce and noodles on top of the partially baked crust and spread evenly. Spread the reserved 1/4 cup of marinara sauce over the noodles. Top with the mozzarella cheese and additional parmesan cheese if desired. Sprinkle (lightly) with additional Italian seasoning and freshly ground black pepper.

Bake for 8-10 more minutes or until crust and cheese are brown and bubbly. Remove from oven and let sit for about 2-3 minutes. Then cut with a pizza cutter making sure each piece of pizza includes one side with the mozzarella cheese bread stick. Serve with additional sauce if you'd like for dipping breadstick and additional red pepper if you like your spaghetti-pizza more spicy.

Optional: Make mini meatballs and add to the spaghetti to make it into spaghetti and meatball pizza...or make the sauce meaty by adding cooked Italian sausage to the noodles and sauce.

Makes 6 generous servings.