I’ve got to tell you, this Spaghetti Pizza with Pepperoni and Mozzarella Recipe is one of those fun dishes that truly bridges two comfort favorites—pizza and pasta—into one delicious bite. It’s perfect for those evenings when you want something satisfying but a little different than your usual routine. The crispy edges of the baked spaghetti crust paired with gooey mozzarella and pepperoni really hit that comfort food spot in a fresh and unexpected way.

Whenever I make this, it’s a guaranteed crowd-pleaser whether I’m feeding kids or friends who appreciate a twist on classic Italian flavors. It’s also a fantastic recipe to try for a casual dinner party or when you just want to impress with something simple yet impressive. You’ll love how the ingredients come together to create that perfect balance of flavors and textures that keep everyone coming back for more.

Ingredients You’ll Need

These ingredients come together beautifully, giving you the classic flavors of pizza in a fun pasta form. When picking out your spaghetti and pepperoni, I recommend going for quality since they’re the backbone of this recipe.

Spaghetti: Breaking it into 2-inch pieces helps create that unique pizza crust texture, so don’t skip this step.
Shredded mozzarella cheese: Using fresh, whole-milk mozzarella gives the best melt and stretch, but pre-shredded will work in a pinch.
Milk: Just a splash to help bind the spaghetti crust smoothly without making it soggy.
Egg: Acts as the glue holding the spaghetti crust together—don’t substitute this one.
Salt and garlic salt: These bring out the flavors, so don’t be shy here!
Spaghetti sauce: Pick your favorite jarred pasta sauce or homemade, but make sure it’s flavorful enough to shine through.
Dried oregano and basil: Classic Italian herbs that add that authentic pizza taste.
Pepperoni sausage: Sliced thin— I love the spicy kick, but you can always adjust the amount to your preference.
Cooking spray: Helps prevent sticking and crisps the crust beautifully.

Variations

I’m all about taking a solid recipe like this Spaghetti Pizza with Pepperoni and Mozzarella Recipe and making it your own. Here are a couple of ways I’ve tweaked it over time, and you can too!

Vegetarian variation: I’ve swapped out pepperoni for sautéed mushrooms and bell peppers when I want a veggie-packed option—just as tasty and colorful.
Spicy kick: Adding a dash of red pepper flakes to the sauce gives it a nice zip that I really enjoy on chillier nights.
Gluten-free: I’ve used gluten-free spaghetti to accommodate friends with sensitivities; just be mindful of cooking times for different brands.
Dairy-free: For a dairy-free twist, vegan mozzarella shreds work well and still deliver great melty texture.

How to Make Spaghetti Pizza with Pepperoni and Mozzarella Recipe

Step 1: Cook and Prep the Spaghetti

Start by boiling your spaghetti until it’s just al dente—firm to the bite. Then drain and rinse briefly with cold water to stop the cooking. Breaking the spaghetti into 2-inch pieces before cooking is key; it helps create a crust that holds together when baked. Trust me, it sounds odd, but this little trick makes all the difference.

Step 2: Mix the Spaghetti “Crust”

In a large bowl, toss together the cooked spaghetti, half of the shredded mozzarella, milk, beaten egg, salt, and garlic salt. This mixture is your crust batter, so make sure everything is evenly coated. The egg combined with the cheese and milk acts like glue to bind those spaghetti pieces into a sliceable pizza base.

Step 3: Assemble Your Pizza

Coat your baking pan with cooking spray—this helps the pasta crust crisp up without sticking. Evenly spread your spaghetti mixture across the pan to form a thick, even layer. Pour the jarred spaghetti sauce over the top, sprinkle the remaining mozzarella, oregano, and basil evenly, then layer the pepperoni slices. Don’t skimp here; pepperoni is the star of this show.

Step 4: Bake to Perfection

Bake your spaghetti pizza in a preheated oven at 375°F (190°C) for about 25 minutes, or until the cheese is bubbly and golden, and the crust gets golden and crispy on the edges. Keep an eye on it towards the end to prevent burning—every oven’s a little different!

How to Serve Spaghetti Pizza with Pepperoni and Mozzarella Recipe

Garnishes

I like to finish mine with a sprinkle of fresh basil leaves or a little chopped parsley for color and brightness. A drizzle of good olive oil and a pinch of crushed red pepper flakes always add that extra wow factor. Plus, fresh herbs bring a lovely freshness that cuts through the richness.

Side Dishes

For sides, a simple green salad with vinaigrette balances this dish beautifully. Roasted vegetables or garlic bread can also round out the meal nicely. Pairing it with a crisp white wine or sparkling water with lemon really elevates a casual dinner.

Creative Ways to Present

For a fun twist when serving guests, I’ve cut the spaghetti pizza into small squares and served it appetizer-style at parties. Another time, I baked it in smaller individual ramekins for personal “pizza” portions, which felt really special and prevented everyone from fighting for the last slice!

Make Ahead and Storage

Storing Leftovers

I usually store leftover spaghetti pizza wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps well for up to 3 days and reheats nicely while maintaining that comforting melty-cheese goodness.

Freezing

If I want to save some for later, I freeze individual slices on a lined baking sheet first, then transfer them to a freezer-safe bag. This method prevents them from sticking together and means I can pull out a slice or two anytime for a quick meal—super handy!

Reheating

When reheating, I pop slices in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes to get the crust crispy again and the cheese bubbly. Avoid microwaving if you want to keep the texture crisp rather than soggy, though microwave works fine if you’re in a hurry.

FAQs

Can I use fresh spaghetti instead of dried for this Spaghetti Pizza with Pepperoni and Mozzarella Recipe?

Fresh spaghetti is softer and more delicate than dried pasta and may not form a sturdy crust as well after baking. If you want to experiment, just be gentle when spreading the mixture and watch the baking time closely to avoid a mushy base. Dried spaghetti broken into pieces works best for this recipe’s structure.
Can I substitute pepperoni with other toppings?

Absolutely! You can switch out pepperoni for cooked sausage, ham, or even vegetarian options like sautéed mushrooms or olives. Feel free to customize the protein or veggies to suit your tastes, just keep in mind that cooking times might vary slightly depending on moisture content.
Is it possible to make this recipe dairy-free or vegan?

Yes! Use dairy-free cheese alternatives such as vegan mozzarella, and replace the egg with a vegan binder like flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture will be slightly different but still tasty and satisfying.
How do I prevent the spaghetti crust from sticking to the pan?

Coating your baking pan generously with cooking spray or brushing it with oil before spreading the spaghetti mixture is crucial. You can also line the pan with parchment paper for an extra non-stick layer. Allow the dish to cool a bit before slicing to help it release easily.
What’s the best way to reheat leftovers without losing texture?

To keep that crispy crust and melty cheese texture, reheat leftovers in a toaster oven or standard oven at 350°F for about 10 minutes. This keeps the crust crisp while warming everything thoroughly. Avoid using the microwave if you want to maintain the original texture.

Final Thoughts

This Spaghetti Pizza with Pepperoni and Mozzarella Recipe is honestly one of those feel-good meals that’s fun to make and even better to share. Whenever I whip up this dish, it brings a little excitement to the dinner table and sparks lots of smiles. I really hope you’ll give it a try—the blend of crispy, cheesy, and savory hits just right and might just become your new favorite twist on Italian comfort food too.