1 Jar Spaghetti sauce -; (16
-oz)
1 lb Cooked capellini -; (very
-thin spaghetti)
2 tb Olive oil
1/2 lb Whole-milk mozzarella;
-sliced thin
16 sl Pepperoni -; (thin slices)
Fresh basil sprigs; for
-garnish
In a medium saucepan, heat the spaghetti sauce. In a non-stick skillet
measuring 12 inches across the bottom, heat the oil over moderate heat
until it is hot but not smoking. To the skillet add the capellini,
distributing it evenly and pressing it lightly. Cook it, covered, over
moderate heat for 25 minutes, or until the bottom is golden. Invert an
oiled baking sheet over the skillet, invert the capellini “crust” onto the
sheet, and slide it back into the skillet. Cook the capellini crust,
covered, for 10 minutes more, spread the sauce over it, leaving a 1/2-inch
border, and arrange the mozzarella on top. Arrange the pepperoni on the
mozzarella and cook the “pizza”, covered, over moderate heat for 3 minutes,
or until the mozzarella is melted. Slide the pizza onto a pizza pan or flat
platter. Garnish it with the basil. With a pizza wheel or sharp knife cut
it into wedges. This recipe yields 4 servings.
Yields
4 servings