Ingredients:
3 cups cooked long-grain rice
1 tablespoon olive oil
2 egg whites, lightly beaten ( or 1 whole egg)
1/2 cup grated fresh parmesan cheese, divided
vegetable oil cooking spray
1 cup canned crushed tomatoes, undrained
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 cup sliced fresh mushrooms
1/4 lb ground chicken
1/4 teaspoon salt
1/4 teaspoon fennel seeds, crushed
3/4 cup shredded part-skim mozzarella cheese
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.