Rice crust pizza with italian-seasoned chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked long-grain rice |
| 1 | tablespoon | Olive oil |
| 2 | Egg whites, lightly beaten | |
| ½ | cup | Grated fresh Parmesan cheese, divided |
| Vegetable cooking spray | ||
| 1 | cup | Canned crushed tomatoes, undrained |
| 1 | teaspoon | Dried whole oregano |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Dried whole basil |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Sliced fresh mushrooms |
| ¼ | pounds | Ground chicken |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Fennel seeds, crushed |
| ¾ | cup | Shredded part-skim mozzarella cheese, (3 ounces) |
Directions
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.