Rice crust pizza with italian-seasoned chicken

Yield: 6 Servings

Measure Ingredient
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
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)

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.

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