1/2 lb. spaghetti
1 sm. red/green pepper, sliced
1/2 c. milk
1 c. sliced fresh mushrooms
1 egg, beaten
1/2 c. sliced ripe olives
1/2 tsp. salt
2/3 c. Ricotta cheese
1 (15 oz.) can tomato sauce
1/2 (16 oz.) pkg. Mozzarella cheese, shredded
1/2 tsp. oregano
1/4 tsp. pepper
1 (5 to 6 oz.) pkg. sliced pepperoni

Prepare spaghetti according to package directions; drain. In a medium bowl, blend milk, egg, and salt. Add spaghetti; mix well. Spread evenly onto greased 14 inch round pizza pan or 15 x 10 inch jelly roll pan. Combine tomato sauce, oregano, and pepper. Spread on spaghetti. Now combine peppers, pepperoni, mushrooms, and olives; place on top of pizza. Spoon on Ricotta and top with Mozzarella cheese. Bake at 350 degrees until hot and bubbly (25 to 30 minutes). Let stand 5 minutes before cutting. Serve with bread. Refrigerate leftovers.