Rice Crust Pizza
From: The American Institute for Cancer Research

1 Tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 garlic cloves, minced
2 cups chopped fresh plum tomatoes
2 Tbsp. chopped fresh basil
1 1/2 tsp. fresh thyme leaves
1 tsp. salt
1/4 tsp. freshly ground pepper
3 cups cooked Arborio rice
1 egg
3/4 cup shredded reduced-fat mozzarella cheese (about 3 oz.)
1 Tbsp. grated Romano cheese

Preheat oven to 400 degrees. Coat an 11-inch pizza pan or cookie sheet with cooking spray.

Heat oil in a medium skillet over medium-high heat. Sauté onions, pepper and garlic until soft, about 4 minutes. Add tomatoes. Cook, stirring occasionally until liquid has evaporated from tomatoes, about 12 minutes. Stir in 1 Tbsp. basil and 1 tsp. thyme. Season with salt and pepper.

Combine rice with egg, remaining basil and thyme, 1 tsp. salt and 1/4 tsp. pepper. Mound rice in the center of prepared pan. Cover rice with plastic wrap. Using your fingers, pat and shape rice into a 10 1/2 inch circle about 1/2 inch thick, making a rim around the edge. Lift away the wrap.

Sprinkle half the mozzarella over rice. Cover cheese with cooked tomato mixture. Top with remaining mozzarella. Sprinkle Romano cheese over the top.

Bake until cheese is bubbly and edge of rice crust is crisp, 15 to 18 minutes. Cut in quarters. Serve hot.

Makes 6 servings, each containing 241 calories and 6 grams of fat.