Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 1 \N | Onion, small, sliced |
| 1 \N | Garlic, minced |
| 1 cup | Mushrooms, sliced |
| 1 \N | Green or Red Pepper |
| 2 cups | White Rice, cooked |
| 1 \N | Egg, beaten |
| 2½ cup | Part-skim Mozzarella |
| ½ cup | Tomato Sauce |
| ½ teaspoon | Basil, dried |
| ¼ teaspoon | Oregano, dried |
| 1 \N | Black Pepper, freshly ground |
| 1 dash | Tabasco Sauce |
| \N \N | Seed the green or red pepper and cut into strips. |
Servings: 4
In a large frypan, heat oil over medium-high heat and stir-fry onion, garlic, mushrooms and peppers until crisp-tender, about 3 - 4 minutes. Set aside. In a bowl, combine rice, egg and ½ cup grated cheese. Press evenly into an oiled 12 - inch pizza pan. Bake in an oven preheated to 400 degrees for Sprinkle rice curst with half the remaining cheese. Stir together tomato sauce, basil, oregano, pepper and Tabasco. Spread tomato sauce over, then top with vegetables.
Sprinkle with remaining mozzarella cheese. Bake for about 12 - 14 minutes or until cheese is bubbly. Let rest for 5 minutes before cutting. Serves 4.
From The Gazette, 91/05/22.