Pasta acts as the crust in this Pesto Pasta Pizza. Ready in less than 30-minutes. It’s the perfect weeknight meal.
We used to have a restaurant called Generous George’s Positive Pizza & Pasta Place in near us. It was a fun, eclectic restaurant in Alexandria where you could get pizza with pasta on top — mounds of pasta. I used to go and have leftovers for two or three meals.
Anyway, I like the idea of pasta and pizza together. So, when I saw Ann’s Pasta Pesto Pizza over at Fountain Avenue Kitchen I was excited to try it.
This is my 3rd time making this recipe. However after the second time, I adapted her recipe ever so slightly to our tastes by adding chopped basil and Italian seasonings and a little more pesto.
Gluten Free Pesto Pasta Pizza
Yields 4-6 servings
1 package gluten free pasta (I used RP’s Gluten Free Linguini)
1 cup shredded mozzarella cheese, divided
1/2 cup shredded sharp cheddar cheese
2 eggs, lightly beaten
1/2 cup pesto, divided
1/2 cup marinara sauce
1 teaspoon Italian seasonings
1 Tablespoon chopped basil plus more, for garnish (optional)
Preheat oven to 350°F. Lightly grease a 9-inch pie pan and set aside.
Cook pasta according to package directions. Drain well and cool slightly.
Mix pasta, chopped basil, Italian seasonings, eggs, 1/4 cup pesto, 1/2 cup of the mozzarella and the cheddar cheese until cheese is evenly dispersed. Press pasta mixture into pie pan bake for 20 minutes.
Remove from oven and spread the pesto, then the sauce, evenly over the pasta. Sprinkle remaining mozzarella over the top.
Bake an additional 5 minutes or until cheese is melted. Remove from oven, tear basil and sprinkle over pie.