| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Pizza |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion, small, sliced |
| 1 |
|
Garlic, minced |
| 1 |
c |
Mushrooms, sliced |
| 1 |
|
Green or Red Pepper |
| 2 |
c |
White Rice, cooked |
| 1 |
|
Egg, beaten |
| 2 1/2 |
c |
Part-skim Mozzarella |
| 1/2 |
c |
Tomato Sauce |
| 1/2 |
ts |
Basil, dried |
| 1/4 |
ts |
Oregano, dried |
| 1 |
|
Black Pepper, freshly ground |
| 1 |
ds |
Tabasco Sauce |
|
|
Seed the green or red pepper and cut into strips. |
INSTRUCTIONS
Servings: 4
In a large frypan, heat oil over medium-high heat and stir-fry onion,
garlic, mushrooms and peppers until crisp-tender, about 3 - 4 minutes. Set
aside. In a bowl, combine rice, egg and 1/2 cup grated cheese. Press evenly
into an oiled 12 - inch pizza pan. Bake in an oven preheated to 400 degrees
for Sprinkle rice curst with half the remaining cheese. Stir together
tomato sauce, basil, oregano, pepper and Tabasco. Spread tomato sauce over,
then top with vegetables. Sprinkle with remaining mozzarella cheese. Bake
for about 12 - 14 minutes or until cheese is bubbly. Let rest for 5 minutes
before cutting. Serves 4.
From The Gazette, 91/05/22.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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