Rice Crust Pizza With Italian-Seasoned Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from an old Cooking Light (September 1994). Contributed by Macy in another forum. Getting this down so that I can find it easily if I ever get round to dieting! South Beach Diet-friendly. Ingredients:
3 cups cooked long-grain rice |
1 tablespoon olive oil |
2 egg whites, lightly beaten (or 1 whole egg) |
1/2 cup grated fresh parmesan cheese, divided |
vegetable oil cooking spray |
1 cup canned crushed tomatoes, undrained |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/2 teaspoon dried basil |
1/8 teaspoon pepper |
1 cup sliced fresh mushrooms |
1/4 lb ground chicken |
1/4 teaspoon salt |
1/4 teaspoon fennel seed, crushed |
3/4 cup shredded part-skim mozzarella cheese |
Directions:
1. Combine rice, oil, egg whites, and 1/4 cup parmesan cheese in a bowl, and stir well. Press evenly into a 12-inch pizza pan coated with cooking spray. Bake at 400º for 10 minutes; set aside.
2. Combine tomatoes and next 4 ingredients in a bowl, and stir well. Spread evenly over prepared crust, and top with mushrooms.
3. Combine chicken and next 2 ingredients, and stir well. Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup Parmesan cheese and mozzarella cheese. Bake at 400º for 20 minutes or until crust is lightly browned.
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