Pizza di Rotelle

Directions

1. 1
   Preheat a broiler.
2. 2
   In a large bowl, mix together the cheese, milk, salt, pepper and eggs.
3. 3
   Stir in the cooked pasta, peas and spinach.
4. 4
   In an ovenproof 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat.
5. 5
   Add the egg mixture.
6. 6
   Using a flat spatula, gently press on the vegetables and pasta to form an even layer.
7. 7
   Cook until the underside is golden brown, about 8 minutes.
8. 8
   Place a plate, slightly larger than the skillet, over the pan.
9. 9
   Using an oven mitt, invert the pan and place the pizza on the plate.
10. 10
    Add the remaining 2 tablespoons of oil in the pan.
11. 11
    Slide the pizza back into the pan and cook for 5 minutes.
12. 12
    In a small saucepan, stir the tomato-basil sauce over medium heat until warmed through, about 1 minute.
13. 13
    Transfer to a serving platter and cut into wedges.
14. 14
    Serve the tomato-basil sauce alongside or as a dipping sauce.