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Chicken n Rice Pizza
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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.
This recipe appears in: Roll-Ups & Quesadillas
