Side Pannel
Surprise-Crust Pizza
Ingredients List
- 3 c Cooked rice
- 1/4 c Parmesan cheese
- 1 Egg; beaten
- 1 md Onion; sliced into rings
- 1/2 md Green bell pepper; sliced
- 2 c Sliced mushrooms
- 2 Garlic cloves; minced
- 1 c Low-sodium tomato sauce
- 2 ts Oregano
- 1 ts Fennel seeds (optional)
- 4 1/2 oz Part-skim mozzarella cheese
- -- shredded
Directions
Preheat oven to 425 F. Spray a 12" round pizza pan with nonstick cooking
spray.
In large bowl, stir together rice, Parmesan cheese and egg. Press firmly
into prepared pizza pan to form a "crust". Bake 20 minutes.
Spray large nonstick skillet with nonstick cooking spray. Add onion and
pepper and stir-fry until tender, about 5 minutes. Stir in sliced
mushrooms and minced garlic and cook until mushrooms are browned, 5-8
minutes.
Arrange vegetable mixture over baked rice "crust"; spread tomato sauce
evenly over pie. Sprinkle with oregano, fennel seeds if desired, and
mozzarella cheese.
Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8
wedges.
Each serving (2 wedges) provides:
* 2-1/2 V, 2 P, 1/2 B, 10 C
Per serving:
* 369 cal, 17 g pro, 54 g car,
* 9 g fat: 1 g poly, 2 g mono, 5 g sat
* 275 mg sod, 76 mg chol
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
spray.
In large bowl, stir together rice, Parmesan cheese and egg. Press firmly
into prepared pizza pan to form a "crust". Bake 20 minutes.
Spray large nonstick skillet with nonstick cooking spray. Add onion and
pepper and stir-fry until tender, about 5 minutes. Stir in sliced
mushrooms and minced garlic and cook until mushrooms are browned, 5-8
minutes.
Arrange vegetable mixture over baked rice "crust"; spread tomato sauce
evenly over pie. Sprinkle with oregano, fennel seeds if desired, and
mozzarella cheese.
Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8
wedges.
Each serving (2 wedges) provides:
* 2-1/2 V, 2 P, 1/2 B, 10 C
Per serving:
* 369 cal, 17 g pro, 54 g car,
* 9 g fat: 1 g poly, 2 g mono, 5 g sat
* 275 mg sod, 76 mg chol
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
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