Italian Vegetable Rice Pizza |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Uncle Ben's flyer. You can use any kind of veggies you like! Ingredients:
1 1/2 cups instant rice |
1 tomato, cut into wedges |
1 1/2 cups light mozzarella cheese, shredded and divided |
1/2 small eggplant, sliced |
1/2 cup zucchini, thinly sliced |
1/4 teaspoon dried oregano, crushed |
2 tablespoons grated parmesan cheese |
2 egg whites, lightly beaten |
1/4 teaspoon dried basil, crushed |
1 garlic clove, minced |
1 (8 ounce) can tomato sauce |
1 1/2 cups water |
Directions:
1. Preheat oven to 400°F.
2. In a medium saucepan, bring water to a boil. Stir in rice, cover, remove from heat and set aside for 5 minutes, or until all liquid is absorbed.
3. Stir half the shredded mozzarella into hot rice. When the cheese melts, stir in the beaten egg whites.
4. Turn the mixture out onto a greased pizza pan and flatten to form a crust. Bake for 5 minutes in the 400°F oven.
5. Drizzle the tomato sauce over the crust and sprinkle with the basil, garlic, and oregano.
6. Arrange the eggplant, zucchini, and tomato over the crust in a decorative pattern and top with the remaining mozzarella and the parmesan cheese.
7. Bake near the top of the oven for 10 minutes or until the vegetables are tender and the cheese is slightly browned.
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