Ingredients:

  • 8 oz (225g) Spaghetti, dry, cooked until very al dente
  • 3 Large Eggs, lightly beaten
  • 1 cup (100g) Parmesan Cheese, freshly grated
  • 1/2 cup (50g) Panko or regular Breadcrumbs
  • 2 Tbsp Olive Oil, plus extra for greasing
  • 1 tsp Dried Oregano
  • Salt & Black Pepper, to taste
  • 1 1/2 cups (360 ml) Marinara Sauce, good quality
  • 2 cups (200g) Mozzarella Cheese, shredded, low-moisture
  • 1/2 cup (60g) Pepperoni, sliced thinly (optional)
  • 1/4 cup (15g) Fresh Basil, chopped, for garnish

Instructions:

  1. Boil spaghetti in salted water until slightly under al dente. Drain very well, ensuring no excess water remains.
  2. While pasta cools slightly, whisk together eggs, 1 cup of Parmesan, breadcrumbs, 2 Tbsp olive oil, oregano, salt, and pepper in a large bowl.
  3. Add the warm, drained spaghetti to the egg mixture. Toss quickly to coat everything evenly.
  4. Generously oil a 9-inch or 10-inch springform pan. Press the spaghetti mixture firmly and evenly into the bottom of the pan, ensuring the edges are compact and slightly raised like a crust.
  5. Bake the spaghetti crust at 400°F (200°C) for 15 minutes until the edges begin to set and look dry.
  6. Remove the base from the oven. Spread the marinara sauce evenly over the set base, leaving a small border. Sprinkle with pepperoni (if using).
  7. Top generously with the shredded mozzarella. Return to the oven and bake for 20–25 minutes, or until the cheese is bubbly, deeply golden, and the edges of the spaghetti base are deeply browned and crisp.
  8. Allow the pizza to cool in the pan for 10 minutes before carefully releasing the sides. Garnish with fresh basil before slicing and serving.