Pepperoni mushroom pizza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked rice |
| 1 | Egg; beaten | |
| 2 | ounces | Shredded Cheddar cheese Tomato sauce, or up to... |
| ¾ | cup | Tomato sauce |
| ¼ | teaspoon | Basil leaves |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ground oregano |
| 1 | tablespoon | Grated Parmesan cheese |
| 1 | cup | Shredded mozzarella cheese divided |
| 2 | ounces | Pepperoni, thinly sliced |
| ½ | cup | Sliced mushrooms |
| 1 | tablespoon | Snipped fresh parsley |
Directions
Microwave Oven Instructions: ============================ Combine rice, egg, and Cheddar cheese. Press into buttered microproof 12-inch pizza pan or 10-inch pie pan. Cook uncovered on MEDIUM (50% power) 2 minutes. Combine tomato sauce, basil, garlic powder, and oregano. Spread over rice crust. Sprinkle with Parmesan cheese and parsley. Cook uncovered on MEDIUM 7 minutes. Let stand 5 minutes.
Conventional Oven Instructions: =============================== Combine rice, egg, and Cheddar cheese. Press into buttered 12-inch pizza pan or 10-inch pie pan. Bake at 400 degrees 4 minutes.
Combine tomato sauce, basil, garlic powder, and oregano. Spread over rice crust. Sprinkle with Parmesan cheese. Layer ½ cup mozzarella cheese, pepperoni, and mushrooms. Top with remaining ½ cup mozzarella cheese and parsley. Bake at 400 degrees 8 to 10 minutes.
Each serving provides: * 312 calories * 18⅖ grams protein * 17.9 grams fat * 18.7 grams carbohydrate * 848 milligrams sodium * 110 milligrams cholesterol
Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias