Ingredients
Equipment
Method
- Cook angel hair pasta according to package directions. Rinse and drain well.
- Heat 1 tablespoon olive oil in a 10-inch nonstick skillet. Sauté chopped sweet pepper and sweet onion until tender and slightly caramelized.
- Heat the remaining tablespoon of olive oil in the same skillet until hot. Spread drained pasta evenly across the bottom of the pan and cook undisturbed for about 5 minutes until the underside turns golden brown and crispy.
- Turn the pasta out onto a plate, then carefully slip it back into the skillet with the browned side facing up.
- Reduce heat to medium and spread pizza sauce over the pasta, followed by the cooked peppers and onions.
- Sprinkle mozzarella cheese over the top, add black olive slices, and dust with Italian seasoning.
- Cover the skillet and cook for about 5 more minutes, until the cheese is completely melted.
- Remove from heat and let rest for a minute before cutting into wedges like a pizza.
Nutrition
Notes
This versatile dish can be customized with your favorite pizza toppings. Try adding pepperoni, Italian sausage, mushrooms, or zucchini for different variations. For a vegetarian option, simply stick with vegetables and cheese.
The key to achieving the perfect crispy base is using a good nonstick skillet and allowing the pasta to cook undisturbed until golden brown. Leftovers can be refrigerated for up to 3 days and reheated in a skillet to maintain some crispness.