Priscilla's rice-crusted pizza
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Safflower oil -- to coat | ||
| Baking sheet | ||
| 2 | cups | Cooked short-grain brown |
| Rice | ||
| 2 | Eggs | |
| 1 | cup | Grated lowfat mozzarella |
| Cheese | ||
| 2 | cups | Basic Pizza Sauce |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Minced garlic |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Sliced marinated artichoke |
| Hearts | ||
| ¼ | cup | Sliced pitted black olives |
Directions
1. Preheat oven to 450 degrees F. Lightly oil a large baking sheet.
2. In a large bowl mix together rice, eggs, and mozzarella. Press into baking sheet to form a thick crust. Bake crust until lightly browned (15 to 20 minutes).
3. In a large bowl combine pizza sauce, oregano, basil, and garlic. Spoon over baked crust. Top with Parmesan, artichoke hearts, and olives. Bake 10 more minutes, then slice and serve.
Recipe By : the California Culinary Academy From: Date: File