Rice Crust Pizza With Italian-Seasoned Chicken

Recipe Ingredients

3 cups	480g / 16oz	Cooked long-grain rice
1 tablespoon	15ml	Olive oil
2		Egg whites - lightly beaten
1/2 cup	73g / 2.6oz	Grated fresh parmesan cheese - divided
		Vegetable cooking spray
1 cup	62g / 2.2oz	Canned crushed tomatoes - undrained
1 teaspoon	5ml	Dried whole oregano
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Dried whole basil
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Sliced fresh mushrooms
1/4 lb	113g / 4oz	Ground chicken
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Fennel seeds - crushed
3/4 cup	109g / 3.8oz	Shredded part-skim mozzarella cheese - (3 ounces)

Recipe Instructions

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 400F 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 400F for 20 minutes or until crust is lightly browned.

Source:
Cooking Light, Sept 1994, page 100

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