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Chicken n Rice Pizza


Chicken ‘n' Rice Pizza

Chicken ‘n' Rice Pizza

Yield

Makes about 16 appetizer servings or 6 main-dish servings

Ingredients

4 cups cooked rice
1/2 cup ground walnuts (optional)
1 egg, beaten
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1/2 cup grated Parmesan cheese, divided
2 tablespoons olive oil
2 boneless skinless chicken breast halves (about 6 ounces each), cut into bite-size pieces
1 small onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/4 pound fresh mushrooms, sliced
1/2 cup sliced pitted ripe olives
1 jar (14 ounces) pizza sauce
1 teaspoon dried basil
1 teaspoon dried oregano leaves, crushed
1 cup (4 ounces) shredded mozzarella cheese

Preparation

  1. Preheat oven to 375°F. Combine rice, walnuts, egg, 1/2 cup Swiss cheese and 1/4 cup Parmesan cheese in large bowl.
  2. Press evenly onto bottom and 1/2 inch up side of greased 14-inch pizza pan. Bake 10 minutes. Let stand at room temperature until cool.
  3. Heat oil in large skillet over medium-high heat. Add chicken, onion, bell peppers, mushrooms and olives. Cook and stir 7 minutes or until chicken is no longer pink in center; drain off excess liquid.
  4. Spread pizza sauce over cooled rice crust. Spread remaining 1 cup Swiss cheese over sauce. Spread chicken mixture over cheese. Sprinkle with herbs.
  5. Top pizza with mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 15 to 20 minutes. Remove from oven. Let stand at room temperature to cool slightly before serving.

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