Surprise-Crust Pizza
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
cooked |
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | each |
eggs
beaten |
|
| 1 | medium |
onions
sliced into rings |
|
| ½ | medium |
green bell peppers
sliced |
|
| 2 | cups |
mushrooms
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
tomato sauce
low-sodium |
|
| 2 | teaspoons |
oregano
|
|
| 1 | teaspoon |
fennel seeds
optional |
|
| 4 ½ | ounces |
mozzarella cheese
part-skim, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
cooked |
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | each |
eggs
beaten |
|
| 1 | medium |
onions
sliced into rings |
|
| 0.5 | medium |
green bell peppers
sliced |
|
| 473 | ml |
mushrooms
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
tomato sauce
low-sodium |
|
| 1E+1 | ml |
oregano
|
|
| 5 | ml |
fennel seeds
optional |
|
| 130.1 | ml/g |
mozzarella cheese
part-skim, shredded |
|
Directions
Preheat oven to 425 degrees F.
Spray a 12 inch 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 to 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 to 15 minutes or until cheese is bubbling and browned.
Cut into 8 wedges.
