Brown Rice Pizza(Light)
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A italian take on brown rice pizza(light), written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 1/2 c. cooked brown rice (without salt or fat)
- 1 1/2 c. (6 oz.) shredded part skim milk Mozzarella cheese, divided
- 1 egg, beaten (I use Second Nature)
- 1 tsp. oregano, divided
- Pam
- 1 c. broccoli flowerets
- 1 c. sliced zucchini
- 1 c. sliced fresh mushrooms
- 1 small onion, sliced
- 8 oz. can tomato sauce (no salt)
Method
Combine rice, 1/2 cup cheese and 1/2 teaspoon oregano in a medium bowl.
Stir well.
Press mixture evenly into a 12-inch pizza pan coated with Pam.
Bake at 400° for 25 minutes.
Coat a large nonstick skillet with Pam.
Place over medium-high heat until hot.
Add broccoli, zucchini, mushrooms and onion.
Saute until tender.
Combine tomato sauce and remaining oregano.
Spread evenly over baked crust.
Top with sauteed vegetable mixture. Sprinkle with remaining 1 cup cheese.
Bake at 400° for 10 minutes or until pizza is thoroughly heated and cheese is melted.
Yields 4 servings (255 calories each).
Rate:
