CHILI PIZZA WITH RICE CRUST
Chili and rice are made for each other, and this recipe is a perfect way to meld the two! Just as the title suggests, this recipe delivers a 'pizza' made with a rice crust and topped with your favorite chili. Easily adaptable for vegan or gluten-free diets. After baking, garnish with cilantro or arugula if desired. Serves 4 as a main course with salad, or 1 hungry teenager.
Provided by jazzbrat
Categories Main Dish Recipes Pizza Recipes
Time 1h11m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat water and rice in a saucepan; boil for 1 minute and remove from heat. Cover; let stand until water is absorbed and rice is tender, about 20 minutes. Spoon warm rice into a bowl; stir in Parmesan cheese. Allow mixture to cool.
- Coat a pizza pan with cooking spray. Dust with 1 1/2 teaspoon cornmeal.
- Mix beaten egg, sesame seeds, and cilantro into rice mixture. Mound in the center of the prepared pizza pan. Shape into a deep-dish crust, approximately 1/4-inch deep with slightly raised edges. Dust edges with remaining cornmeal.
- Bake on the upper rack of the preheated oven for 20 minutes. Slide crust carefully from the pan directly onto the oven rack using a pizza paddle; bake until just starting to brown, 5 to 8 minutes more. Use the paddle to remove crust from the oven and return it to the pan.
- Top pizza with chili, Cheddar cheese, mozzarella cheese, and panko. Spray with cooking spray.
- Return pizza to the hot oven; bake until cheese bubbles, 5 to 10 minutes. Remove from oven; let stand for 5 minutes.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 58.9 g, Cholesterol 86.1 mg, Fat 16.8 g, Fiber 6.8 g, Protein 19.7 g, SaturatedFat 7.4 g, Sodium 906 mg, Sugar 1.9 g
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