Pasta Pizza

Nonstick cooking spray, 1/2 cup milk, 5 ounces

corkscrew pasta (tricolor or plain, 2 cups), 2 slightly beaten eggs, 1 can 14 1/2 ounce  Italian style stewed tomatoes with juice;

 1 cup shredded pizza cheese, 3/4 cup sweet pepper and/or chopped zucchini 3 ounces pepperoni, 2 tablespoons grated parmesan cheese, 1/2 teaspoon dried Italian seasoning, crushed

1 4 1/2 ounce jar sliced mushrooms (optional)

1. Lightly coat a 12 inch pizza pan (with sides) with cooking spray and set aside. Cook pasta, drain, rinse with cold water and drain again.

2. In large bowl combine eggs, milk and 1/2 cup of the pizza cheese. Stir in pasta. Spread pasta mixture in prepared pan. Bake at 350 for 20 minutes.

3. Coat large skillet with cooking spray, heat over medium heat and add sweet pepper and cook until crisp. Add tomatoes and Italian seasoning. Simmer uncovered for 10 minutes or until most of the liquid is evaporated, stirring occasionally. Stir in mushrooms, if desired.

4. Arrange pepperoni over pasta crust, spoon tomato mixture over pepperoni. Sprinkle with the remaining pizza cheese and the parmesan cheese. Bake 10-12 minutes more or until heated through and cheese is melted. Cut into wedges and serve.