Vegetable Rice Pizza
No need to wait for the pizza parlour to open – bake up this favourite at home with the versatility of rice. Vary the vegetables and cheese to suit your taste.
| 1-3/4 cups | cooked brown or white U.S. rice | 425 mL |
| 1/2 cup | shredded Cheddar cheese | 125 mL |
| 1 | egg, lightly beaten | 1 |
| 1/4 cup | tomato sauce | 60 mL |
| 1 tsp | dried Italian seasoning | 5 mL |
| 1/4 tsp | each: garlic powder and ground black pepper | 1 mL |
| 2 tbsp | grated Parmesan cheese | 30 mL |
| 1 cup | shredded mozzarella cheese, divided | 250 mL |
| 1/3 cup | thinly sliced mushrooms | 75 mL |
| 1/3 cup | thinly sliced zucchini | 75 mL |
| 1/4 cup | pitted, sliced black olives OR sliced red onion | 60 mL |
| 1/4 cup | diced red pepper | 60 mL |
| 1 tbsp | chopped fresh parsley | 15 mL |
In medium bowl, combine rice, Cheddar cheese and egg. Press into lightly greased 12-inch (30 cm) pizza pan. Bake in 400°F (200°C) oven for 5 to 8 minutes or until lightly browned; remove from oven. In small bowl, combine tomato sauce, Italian seasoning, garlic powder and pepper; spread over rice crust. Sprinkle with Parmesan cheese and half of mozzarella cheese. Top with mushrooms, zucchini, olives and red pepper. Sprinkle with remaining cheeses and parsley. Bake for 8 to 10 minutes longer to heat through and melt cheese.
Makes about 4 servings.
Source www.riceinfo.com
*Check tomato sauce and Italian seasoning for gluten.
Loading ...
