Pasta Pizza

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pasta Pizza to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pasta Pizza, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 ounces uncooked angel hair
• pasta
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 4 teaspoons olive or canola oil,
• divided
• 1 (15 ounce) can pizza sauce
• 1/4 cup sliced ripe olives
• 1/2 cup shredded part-skim
• mozzarella cheese
• 1/4 teaspoon Italian seasoning

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook pasta according to package directions; drain

Step 2: Technique & Execution

In a 10-in. ovenproof skillet, saute the mushrooms, green pepper and onion in 1 teaspoon oil until tender

Step 3: Technique & Execution

Remove with a slotted spoon and keep warm

Step 4: Technique & Execution

In the same skillet, heat remaining oil over medium-high

Step 5: Technique & Execution

Spread pasta evenly in skillet to form a crust

Step 6: Technique & Execution

Cook for 5-7 minutes or until lightly browned