Surprise-crust Pizza Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cooked rice,
1/4 cup: Parmesan cheese,
1: Egg, beaten
1 medium: Onion, sliced into rings
1/2 medium: Green bell pepper, sliced
2 cup: Sliced mushrooms,
2: Garlic cloves, minced
1 cup: Low-sodium tomato sauce,
2 tsp: Oregano,
1 tsp: Fennel seeds, optional
4 1/2 ounce: 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
Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias
Source from luhu.jp
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
Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias
Source from luhu.jp