| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy, Vegetables | Italian | Poultry | 6 | Servings |
INGREDIENTS
| 3 | c | Cooked long-grain rice |
| 1 | tb | Olive oil |
| 2 | Egg whites, lightly beaten | |
| 1/2 | c | Grated fresh Parmesan cheese, divided |
| Vegetable cooking spray | ||
| 1 | c | Canned crushed tomatoes, undrained |
| 1 | ts | Dried whole oregano |
| 1/4 | ts | Salt |
| 1/2 | ts | Dried whole basil |
| 1/8 | ts | Pepper |
| 1 | c | Sliced fresh mushrooms |
| 1/4 | lb | Ground chicken |
| 1/4 | ts | Salt |
| 1/4 | ts | Fennel seeds, crushed |
| 3/4 | c | Shredded part-skim mozzarella cheese, (3 ounces) |
INSTRUCTIONS
Combine rice, oil, egg whites, and 1/4 cup Parmesan cheese in a bowl, and stir well. Press evenly into a 12-inch pizza pan coated with cooking spray. Bake at 400 degrees for 10 minutes; set aside. Combine tomatoes and next 4 ingredients in a bowl, and stir well. Spread evenly over prepared crust, and top with mushrooms. Combine chicken and next 2 ingredients, and stir well. Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup Parmesan cheese and mozzarella cheese. Bake at 400 degrees for 20 minutes or until crust is lightly browned. Yield: 6 servings (serving size: 1 wedge). Per serving: 395 Calories; 9g Fat (20% calories from fat); 14g Protein; 64g Carbohydrate; 31mg Cholesterol; 485mg Sodium Recipe by: Cooking Light, Sept 1994, page 100 Posted to MC-Recipe Digest V1 #415 by [email protected] on Jan 28, 1997.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”