Priscilla’s Rice-crusted Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | California | 8 | Servings | |
INGREDIENTS
| Safflower oil, to coat | ||
| Baking sheet | ||
| 2 | c | Cooked short-grain brown |
| Rice | ||
| 2 | Eggs | |
| 1 | c | Grated lowfat mozzarella |
| Cheese | ||
| 2 | c | Basic Pizza Sauce |
| 1/2 | t | Dried oregano |
| 1/2 | t | Dried basil |
| 1/2 | t | Minced garlic |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | c | Sliced marinated artichoke |
| Hearts | ||
| 1/4 | c | Sliced pitted black olives |
INSTRUCTIONS
Preheat oven to 450 degrees F. Lightly oil a large baking sheet. In a large bowl mix together rice, eggs, and mozzarella. Press into baking sheet to form a thick crust. Bake crust until lightly browned (15 to 20 minutes). In a large bowl combine pizza sauce, oregano, basil, and garlic. Spoon over baked crust. Top with Parmesan, artichoke hearts, and olives. Bake 10 more minutes, then slice and serve. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 89
Total Fat: 10.2g
Cholesterol: 68mg
Sodium: 482.8mg
Potassium: 259mg
Carbohydrates: 48g
Fiber: 6.4g
Sugar: <1g
Protein: 16.1g