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