| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy, Vegetables | Italian | Poultry | 6 | Servings |
INGREDIENTS
| 3 | c | Cooked long-grain rice |
| 1 | T | 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 | t | Dried whole oregano |
| 1/4 | t | Salt |
| 1/2 | t | Dried whole basil |
| 1/8 | t | Pepper |
| 1 | c | Sliced fresh mushrooms |
| 1/4 | lb | Ground chicken |
| 1/4 | t | Salt |
| 1/4 | t | 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 igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 143
Total Fat: 16.3g
Cholesterol: 44.4mg
Sodium: 1012.7mg
Potassium: 434.6mg
Carbohydrates: 32.3g
Fiber: 1.4g
Sugar: 5.4g
Protein: 25.6g