TLC Cooking "Chicken 'n' Rice Pizza"

Chicken n Rice Pizza

Chicken ‘n' Rice Pizza

YIELD Makes about 16 appetizer servings or 6 main-dish servings
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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:

Preheat oven to 375°F. Combine rice, walnuts, egg, 1/2 cup Swiss cheese and 1/4 cup Parmesan cheese in large bowl.
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.
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.
Spread pizza sauce over cooled rice crust. Spread remaining 1 cup Swiss cheese over sauce. Spread chicken mixture over cheese. Sprinkle with herbs.
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.

This recipe appears in: Roll-Ups & Quesadillas

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