Skillet Spaghetti Pizza

It's spaghetti. It's pizza. And it's all made in one easy skillet! Dig in. MORE+ LESS-

By Betty Crocker Kitchens

February 27, 2012

1/2

lb lean (at least 80%) ground beef

oz sliced pepperoni, chopped (1/2 cup)

can (19 oz) Progresso™ Vegetable Classics hearty tomato soup

2 1/4

cups water

oz uncooked spaghetti, broken into thirds (about 2 cups)

teaspoon Italian seasoning

1/2

teaspoon garlic salt

cup shredded mozzarella cheese (4 oz)

medium tomato, chopped (3/4 cup)

1/4

cup sliced ripe olives

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1

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes; stirring occasionally, until thoroughly cooked. Add pepperoni; cook and stir 1 minute. Drain.
2

Stir in soup, water, uncooked spaghetti, Italian seasoning and garlic salt; heat to boiling. Stir; reduce heat to medium-low. Cover; cook about 18 minutes, stirring occasionally, until spaghetti is desired doneness.
3

Sprinkle with cheese, tomato and olives. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.