Recipe - Rice Crust Pizza With Italian-Seasoned Chicken

3 cup Cooked longgrain rice
1 tablespoon Olive oil
2 Egg whites, lightly beaten
One half cup Grated fresh Parmesan
cheese, divided
Vegetable cooking spray
1 cup Canned crushed tomatoes,
undrained
1 teaspoon Dried whole oregano
One fourth teaspoon Salt
One half teaspoon Dried whole basil
1/8 teaspoon Pepper
1 cup Sliced fresh mushrooms
One fourth pound Ground chicken
One fourth teaspoon Salt
One fourth teaspoon Fennel seeds, crushed
Three fourths cup Shredded partskim
mozzarella cheese, (3
ounces)

Combine rice, oil, egg whites, and One fourth cup Parmesan cheese in a bowl, and
stir well.

Press evenly into a 12inch 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 One fourth 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 MCRecipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.