Yield: 6 Servings
|3 cups||Cooked long-grain rice|
|1 tablespoon||Olive oil|
|2 \N||Egg whites, lightly beaten|
|½ cup||Grated fresh Parmesan cheese, divided|
|\N \N||Vegetable cooking spray|
|1 cup||Canned crushed tomatoes, undrained|
|1 teaspoon||Dried whole oregano|
|½ teaspoon||Dried whole basil|
|1 cup||Sliced fresh mushrooms|
|¼ pounds||Ground chicken|
|¼ teaspoon||Fennel seeds, crushed|
|¾ cup||Shredded part-skim mozzarella cheese, (3 ounces)|
Combine rice, oil, egg whites, and ¼ cup Parmesan cheese in a bowl, and stir well.
Press evenly into a 12-inch pizza pan coated with cooking spray.
Bake at 400 degrees for 10 minutes; set aside.
Combine tomatoes and next 4 ingredients in a bowl, and stir well.
Spread evenly over prepared crust, and top with mushrooms.
Combine chicken and next 2 ingredients, and stir well.
Drop chicken mixture by teaspoonfuls over pizza. Top with remaining ¼ cup Parmesan cheese and mozzarella cheese.
Bake at 400 degrees for 20 minutes or until crust is lightly browned.
Yield: 6 servings (serving size: 1 wedge).
Per serving: 395 Calories; 9g Fat (20% calories from fat); 14g Protein; 64g Carbohydrate; 31mg Cholesterol; 485mg Sodium Recipe by: Cooking Light, Sept 1994, page 100 Posted to MC-Recipe Digest V1 #415 by igor@... on Jan 28, 1997.