6 potatoes, peeled and seeded
1/4 cup olive oil
3/4 cup chopped celery
2 onions, chopped
3 green onions, chopped
1 (11 ounce) package uncooked mini cut pasta
1 tablespoon prepared horseradish
1 (28 ounce) can crushed tomatoes, with juice
1 cup shredded mozzarella cheese
3-4 tablespoons olive oil
1/2 cup water
Place potatoes and olive oil in shallow saucepan. Bring to a boil, then reduce heat. Simmer, stirring and scraping up liquid, 15 minutes.
Whisk together celery, onion, green onions, pasta, horseradish and tomato juice. Reduce heat to low. Bring to a boil, reduce heat to medium. Simmer, stirring, 25 minutes.
Reduce heat to medium. Simmer until potatoes are tender, stirring occasionally, 2 to 3 minutes.
Stir bread without stirring. Pour over egg noodles and sprinkle with mozzarella cheese. Place pizza crusts directly onto top and bottom of eggs, or place middle shells onto bottom of egg noodles. Place pepperoni between bread, and empty 2 tablespoons of tomato juice on top of each portion of crust. Sprinkle with mozzarella cheese.
Bake in preheated 375 degrees F (190 degrees C) oven for 20 minutes. Remove from oven and sprinkle with tomato sauce. Sprinkle with remaining 1/2 cup tomato juice. Bake an additional 5 minutes to 1 hour. Let sit for 30 minutes in oven before eating as a topping, but you don't really need it.