Rice Crust Pizza with Italian-Seasoned Chicken

6 Servings

Try this Rice Crust Pizza with Italian-Seasoned Chicken recipe, or post your own recipe for Rice Crust Pizza with Italian-Seasoned Chicken

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Rice Crust Pizza with Italian-Seasoned Chicken Ingredients

3 c Cooked long-grain rice	1/2 ts Dried whole basil
1 tb Olive oil	1/8 ts Pepper
2 Egg whites, lightly beaten	1 c Sliced fresh mushrooms
1/2 c Grated fresh Parmesan	1/4 lb Ground chicken
Vegetable cooking spray	1/4 ts Salt
1 c Canned crushed tomatoes,	1/4 ts Fennel seeds, crushed
1 ts Dried whole oregano	3/4 c Shredded part-skim
1/4 ts Salt

Instructions for Rice Crust Pizza with Italian-Seasoned Chicken

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.

Main Ingredient: ChickenCuisine: Uncategorized