Yield: 6 servings
|4 cups||Rice -- cooked|
|½ cup||Walnuts -- ground|
|1 \N||Egg -- beaten|
|1½ cup||Swiss cheese -- shredded|
|½ cup||Grated parmesan cheese|
|2 tablespoons||Olive oil|
|2 \N||Chicken breasts -- bite|
|1 small||Onion -- chopped|
|½ \N||Green pepper -- chopped|
|½ \N||Red pepper -- sliced|
|¼ pounds||Fresh mushrooms -- sliced|
|½ cup||Sliced ripe olives|
|1 can||Pizza sauce|
|1 teaspoon||Oregano -- crushed|
|1 cup||Mozzarella cheese --|
reheat oven to 375F. Combine rice, walnuts, egg, ½ c swiss cheese, and ¼ cup parmesan cheese in large bowl. Press evenly over bottom and ½ inch up the side of a greased 14" pizza pan. Bake 10 minutes.
Set aside to cool. Heat oil in large skillet over medium-high heat until hot. Add chicken, onion, peppers, mushrooms and olives; cook and stir 7 minutes or until chicken is tender and no longer pink; drain off excess liquid. Spread pizza sauce over cooled rice crust.
Layer remaining 1 cup Swiss cheese, chicken mixture, basil and oregano over sauce. Top with mozzarella cheese and remaining ¼ cup parmesan cheese. Bake 15 to 20 minutes or until heated through. Let cool slightly bbefore serving.
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