Pizza-Pasta

Every time I cook this dish I think of my nephew Andres. He, like many children, is not very fond of vegetables but he really likes pizza and, although I put lots of vegetables in this dish, he eats it without hesitation and he even ask for seconds.

Once upon a time, while camping in a motor-home with my family. I prepared this dish for the children, I thought they will like it because they could eat it with their hands like they would pizza. Adriana, Andres' mother, told me not to bother, "it has vegetable, they won't eat it," she said. I cooked it anyway and hoped for the best. That time I put chopped broccoli, spinach, mushrooms and onions along with lots of cheese. To everyone's surprise, the kids loved it and especially Andres who kept saying; "Tia this pizza is so good, I want more." 

Pizza-Pasta is a dish made out of leftovers. The main ingredient in this dish is leftover cooked pasta and the rest is up to your imagination.  I originally called this dish Torta de Pasta but Andres decided that it should be called Pizza-Pasta, so Pizza-Pasta it is.


Pizza-Pasta

1/2 pound angel hair pasta, cooked and at room temperature
5-6 sun-dried tomatoes, drained and chopped plus 1 Tbs. of the oil in which they were packed

2-3 small portabella mushrooms, clean and chopped
4 eggs

1/4 C. milk

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 C.  parmesan cheese, graded

1/2 C. fontina cheese, graded (any other melting cheese can be substituted for fontina)

1/2 white onion, chopped

2 garlic cloves, finely chopped
1-2 springs of thyme, finely chopped
1/2 tsp. crushed red pepper

1 1/2 Tbs. olive oil

2 Tbs. parmesan cheese, graded

chopped thyme for garnishing (optional)

Toss together the pasta, sun-dried tomatoes with their oil and mushrooms. In a separate bowl, whisk the eggs with the milk, salt and pepper. Stir in the next 6 ingredients. Add the pasta mixture and toss to coat.


Heat the broiler. In a large skillet (use one that can be transferred to the oven), heat 1 tablespoon of oil. Pour the pasta mixture in the skillet, pressing to form an even layer. Cook for about 3 minutes or until the bottom is golden brown. Sprinkle the top with 1/2 tablespoon of olive oil and 2 tablespoons of parmesan cheese. Transfer the skillet to the broiler and cook until the top is golden brown. Watch carefully, it only takes a few minutes. Cool to room temperature. Remove from the skillet, cut into wedges and serve at room temperature. 

This dish can be prepared with different vegetables and most kinds of pasta. I had prepare it with orzo and used basil instead of thyme, you can even add meat or chicken if you like. It is easy to prepare and very portable. Pack a small salad and a slice of Pizza-Pasta for a great lunch.