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Spaghetti Pizza with Goat Cheese

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Adjust Servings:
5 ounces of spaghetti
2 tablespoons of vegetable oil
2 garlic cloves , thinly sliced
1 red onion , chopped
1 tablespoon tomato paste
¼ cup tomato sauce
1 teaspoon pepper
1 teaspoon chili flakes
1 teaspoon sugar
3 ounces of goat cheese , sliced
¼ cup mozzarella , shredded
basil leaves

Nutritional Information

501 kcal
35 g
28 g
30 g

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Sure, you’ve probably eaten both pizza and spaghetti, but have you ever experienced them in the same dish? Make the pizza dough out of cooked spaghetti and top it with your favorite ingredients. This time, we used goat cheese, mozzarella, and the great binding agent tomato sauce. Try it and see if you like it too!




Heat a saucepan over medium heat, and fill about half of it with water. Bring it to a boil and add a pinch of salt.


Add the spaghetti and cook them according to the instructions on the package. After they’re ready, drain them.


Heat 1 tablespoon of vegetable oil in a cast-iron skillet over medium-low heat and add the pasta. Press down on them, evenly spreading them in the pan. Let them cook for 2-3 minutes.


Heat the remaining vegetable oil in a skillet over medium heat. Add the red onion and garlic. Cook them for 1 minute, and add the tomato paste and tomato sauce.


Add salt, pepper, chili flakes, and sugar. Cook the sauce until it reduces by half, and becomes nice and thick.


Now move to the skillet in which the spaghetti is being cooked. Spread the tomato sauce evenly over the spaghetti. Top it with the goat cheese in the middle and the shredded mozzarella on the side.


Preheat the oven to 360 degrees F/180 degrees C.


Slide the skillet into the oven and cook the pizza for 20 minutes.


Serve it with a few basil leaves on top and a light drizzle of olive oil.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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