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Pepperoni Mushroom Pizza

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Submitted by raspberry

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 ½ 355
CUPS ML RICE
cooked
1 1
EACH EACH EGGS
beaten
2 57.8
OUNCES ML/G CHEDDAR CHEESE
shredded
½ 118
CUP ML TOMATO SAUCE
¼ 1.3
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML OREGANO
ground
1 15
TABLESPOON ML PARMESAN CHEESE
grated
1 237
CUP ML MOZZARELLA CHEESE
shredded, divided *
2 57.8
OUNCES ML/G PEPPERONI
thinly
½ 118
CUP ML MUSHROOMS
sliced
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, snipped

Directions

Microwave Oven Instructions: Combine rice, egg, and cheddar cheese.

Press into buttered microproof 12-inch pizza pan or 10-inch pie pan.

Cook uncovered on medium (50% power) 2 minutes.

Combine tomato sauce, basil, garlic powder, and oregano.

Spread over rice crust.

Sprinkle with Parmesan cheese and parsley.

Cook uncovered on medium 7 minutes.

Let stand 5 minutes.

Conventional Oven Instructions: Combine rice, egg, and Press into buttered 12-inch pizza pan or 10-inch pie pan. Bake at 400 degrees 4 minutes. Combine tomato sauce, basil, garlic powder, and oregano. Spread over rice crust. Sprinkle with Parmesan cheese. Layer ½ cup mozzarella cheese, pepperoni, and mushrooms. Top with remaining ½ cup mozzarella cheese and parsley. Bake at 400 degrees 8 to 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 398 25% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 379mg 16%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 7%
Sugars g
Protein 28g
Vitamin A 7% Vitamin C 9%
Calcium 15% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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