Pasta Pizza

Inspired by Dan Pashman's Anything's Pastable

70 MIN

+$3.99/serving 2 Servings

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From the Test Kitchen

We’ve teamed up with award-winning podcaster Dan Pashman to bring you a must-try dish inspired by his new cookbook! Here, you'll swap out traditional pizza dough for fettuccine, which becomes perfectly crispy when baked atop a layer of parmesan cheese. You'll top the pasta base with tomato sauce, melty fontina and monterey jack, rich sopressa, and a finishing drizzle of hot honey for a spicy-sweet kick.

To purchase Dan Pashman’s cookbook, Anything’s Pastable, go to https://www.sporkful.com/anythings-pastable/
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Nutrition

PER SERVING
Calories

1380 Cals (est.)

View Full Nutrition

fresh

ingredients

2 oz Sopressa
½ lb Fettuccine Pasta
1 Pasture-Raised Egg
1 8-Oz Can Tomato Sauce
4 oz Shredded Fontina Cheese
4 oz Shredded Monterey Jack Cheese
4 oz Grape Tomatoes
1 head Butter Lettuce
1 Persian Cucumber
½ oz Pickled Peppadew Peppers
1 Lemon
¼ cup Grated Parmesan Cheese
2 tsps Honey
2 Tbsps Crème Fraîche
3 Tbsps Ranch Dressing
⅓ cup Crispy Onions
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the pasta

Place an oven rack in the center of the oven; preheat to 425°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 minutes. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil to prevent from sticking; toss to coat.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. Roughly chop the peppers. In a large bowl, combine the chopped lettuce, halved tomatoes, and sliced cucumber. Halve the lemon crosswise; squeeze the juice into a separate bowl, straining out the seeds. Add the ranch dressing, crème fraîche, and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey, 1/4 teaspoon of warm water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

3 Assemble & bake the crust

Coat a 9-inch by 13-inch baking dish (or sheet pan) with a thin layer of olive oil. Evenly top with the parmesan. Crack the egg into a large bowl; beat until smooth. Add the cooked pasta and stir to thoroughly coat. Transfer to the baking dish and spread in an even layer on top of the cheese, ensuring there are no large gaps and the pasta reaches the edges. Bake 22 to 24 minutes, or until lightly browned. Leaving the oven on, remove from the oven.

4 Assemble & bake the pizza

Evenly top the baked crust with the fontina and monterey jack, then 2/3 cup of the tomato sauce (you will have extra); carefully spread into an even layer. Evenly top with the sopressa. Return to the oven and bake 15 to 18 minutes, or until the cheese is melted and the crust is crispy around the edges. Remove from the oven and let stand at least 3 minutes.

5 Finish the pizza & serve your dish

Using a metal or offset spatula, loosen the baked pizza from the baking dish, then carefully transfer to a cutting board. Using kitchen shears or a sharp knife, cut the pizza in half lengthwise, then cut crosswise into equal-sized pieces. Drizzle with the hot honey. Serve the finished pizza with the salad on the side. Drizzle the salad with the dressing and garnish with the crispy onions. Enjoy!