| 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 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Minced garlic |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Sliced marinated artichoke |
|
|
Hearts |
| 1/4 |
c |
Sliced pitted black olives |
INSTRUCTIONS
1. Preheat oven to 450 degrees F. Lightly oil a large baking sheet.
2. 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).
3. 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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