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Chicken: Rice Crust Pizza with Italian-Seasoned Chicken
posted by Schmitty 03-30-101 12:46 AM
Rice Crust Pizza with Italian-Seasoned Chicken
By: Cooking Light, Sept 1994
3 cups cooked long-grain rice
1 tablespoon olive oil
2 egg whites -- lightly beaten
1/2 cup grated fresh Parmesan cheese -- divided
Vegetable cooking spray
1 cup canned crushed tomatoes -- undrained
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/2 teaspoon dried whole basil
1/8 teaspoon pepper
1 cup sliced fresh mushrooms
1/4 pound ground chicken
1/4 teaspoon salt
1/4 teaspoon fennel seeds -- crushed
3/4 cup shredded part-skim mozzarella cheese -- (3 ounces)
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 (excluding unknown items): 269 Calories; 9g Fat (29.9% calories from fat); 17g Protein; 30g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 474mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.
