1/2 of a 1 lb. pkg. spaghetti, uncooked
1/2 c. milk
1 egg, beaten
1/2 tsp. salt
1 915 oz.) can tomato sauce
1/2 tsp. oregano leaves
1/4 tsp. pepper
1 (5 to 6 oz.) pkg. pepperoni, sliced
1 sm. green pepper, sliced
1 c. sliced fresh mushrooms
1/2 c. ripe olives
2/3 c. Ricotta cheese
1/2 of a 16 oz. pkg. Mozzarella cheese, shredded

Prepare spaghetti according to package directions; drain. In bowl blend milk, egg and salt. Add spaghetti; mix well. Spread evenly onto greased 14 inch round pizza pan or 15x10 inch pan.

Combine next three ingredients. Spread on spaghetti. Top with next four ingredients. Spoon on Ricotta. Top with Mozzarella cheese. Bake in a 350 degree oven until hot and bubbly, 25 to 30 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers. 8 to 10 servings.