Title: Rice Crust Pizza with Italian-Seasoned Chicken
Categories: Poultry
Yield: 6 Servings

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

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.