Title: Surprise-Crust Pizza
Categories: Main dish, Wt-watchers
Yield: 4 servings
3 c Cooked rice
1/4 c Parmesan cheese
1 Egg; beaten
1 md Onion; sliced into rings
1/2 md Green bell pepper; sliced
2 c Sliced mushrooms
2 Garlic cloves; minced
1 c Low-sodium tomato sauce
2 ts Oregano
1 ts Fennel seeds (optional)
4 1/2 oz Part-skim mozzarella cheese
-- shredded
Preheat oven to 425 F. Spray a 12" round pizza pan with nonstick cooking
spray.
In large bowl, stir together rice, Parmesan cheese and egg. Press firmly
into prepared pizza pan to form a "crust". Bake 20 minutes.
Spray large nonstick skillet with nonstick cooking spray. Add onion and
pepper and stir-fry until tender, about 5 minutes. Stir in sliced
mushrooms and minced garlic and cook until mushrooms are browned, 5-8
minutes.
Arrange vegetable mixture over baked rice "crust"; spread tomato sauce
evenly over pie. Sprinkle with oregano, fennel seeds if desired, and
mozzarella cheese.
Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8
wedges.
Each serving (2 wedges) provides:
* 2-1/2 V, 2 P, 1/2 B, 10 C
Per serving:
* 369 cal, 17 g pro, 54 g car,
* 9 g fat: 1 g poly, 2 g mono, 5 g sat
* 275 mg sod, 76 mg chol
Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
