Odd But Yum Pizza Crust

Friday, August 27, 2010

Makes 1 12 inch pizza

3 Cups cooked rice

1/2 Cup grated parmesan cheese

1 Egg, beaten

1 Medium onion, sliced into rings

1/2 Medium green bell pepper, sliced

2 Cups sliced mushrooms

2 Cloves garlic, minced

1 Cup tomato sauce (low-sodium works best)

2 Teaspoons oregano

1 Teaspoon fennel seeds (optional)

4 1/2 to 5 Ounces Mozzarella cheese, shredded (Part-skim works best)

1) Grease or cooking-spray a 12 inch round pizza pan and preheat oven to 425F.

2) In a mixing bowl combine rice, parmesand cheese and egg. Press into pizza pan to make a crust, then bake for about 20 minutes. Make sure to keep an eye on it as it can burn fast!

3) In a nice sized skillet stir fry onion and pepper until they’re tender, about 5 minutes. Add in sliced mushrooms and garlic. Cook until mushrooms are browned, about another 5 to 8 minutes.

4) Scatter veggie mix over rice crust; spread tomato sauce evenly over pie and sprinkle with oregano, fennel if used, and mozzarella cheese.

5) Bake 10 to 15 minutes or until cheese is nice and bubbly and browned. Makes 8 wedged servings.

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