| 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 igor@digex.net on Jan 28, 1997.
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