Surprise-crust Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Main dish, Wt-watchers | 4 | Servings | |
INGREDIENTS
| 3 | c | Cooked rice |
| 1/4 | c | Parmesan cheese |
| 1 | Egg, beaten | |
| 1 | Onion, sliced into rings | |
| 1/2 | Green bell pepper, sliced | |
| 2 | c | Sliced mushrooms |
| 2 | Garlic cloves, minced | |
| 1 | c | Low-sodium tomato sauce |
| 2 | t | Oregano |
| 1 | t | Fennel seeds, optional |
| 4 1/2 | oz | Part-skim mozzarella cheese |
| shredded |
INSTRUCTIONS
Preheat oven to 425 F. Spray a 12" round pizza pan with nonstick cooking spray. In large bowl, stir together rice, Parmesan cheese and egg. Press firmly into prepared pizza pan to form a "crust". Bake 20 minutes. Spray large nonstick skillet with nonstick cooking spray. Add onion and pepper and stir-fry until tender, about 5 minutes. Stir in sliced mushrooms and minced garlic and cook until mushrooms are browned, 5-8 minutes. Arrange vegetable mixture over baked rice "crust"; spread tomato sauce evenly over pie. Sprinkle with oregano, fennel seeds if desired, and mozzarella cheese. Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8 wedges. Each serving (2 wedges) provides: * 2-1/2 V, 2 P, 1/2 B, 10 C Per serving: * 369 cal, 17 g pro, 54 g car, * 9 g fat: 1 g poly, 2 g mono, 5 g sat * 275 mg sod, 76 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 37
Total Fat: 8.9g
Cholesterol: 73.3mg
Sodium: 362.6mg
Potassium: 1792.7mg
Carbohydrates: 102.4g
Fiber: 2g
Sugar: 8.9g
Protein: 15.6g