SPAGHETTI PIZZA

1/2 pound lean ground turkey, beef or pork
1 medium clove garlic, peeled and minced
6 ounces uncooked spaghetti
1/2 cup skim milk
1 egg, beaten
2 cups spaghetti sauce
1 cup shredded, part-skim mozzarella
CHOICE OF TOPPINGS (1/4 CUP OF EACH):
canned sliced mushrooms, drained
sliced ripe olives, drained
green pepper, finely chopped
zucchini slices, carrots, broccoli, or fresh mushrooms (saute or cook in microwave until crisp-tender and drain off any liquid.)
1/2 ounce sliced pepperoni

Preheat oven to 350 degrees F. Spray a 12-inch pizza pan or 9x13-inch pan with cooking spray. Do not choose a pizza pan with holes designed for a crisp crust.

In a small skillet, brown meat with minced garlic; drain.

Break spaghetti into 3-inch pieces. Cook according to package directions; drain thoroughly.

In large bowl, combine milk and egg. Stir in thoroughly drained spaghetti. Pour into prepared pan. Top with meat, sauce, cheese, and 1/4 cup each of your choice of toppings. Add 1/2 ounce sliced pepperoni for added variety.

Bake 25-30 minutes or until spaghetti crust is firm and cheese melts. Serve immediately.

(This recipe can be easily doubled. Bake in a greased 15 1/2x10 1/2x1-inch jelly roll pan at 350 degrees F for 30 minutes.)

Servings: 6
Source: Kansas Wheat Commission