About our recipe
Meaty mushrooms, green onions, tomatoes and mozzarella are only a few topping suggestions, get creative and have fun. Topped with pesto, short or medium grain rice acts as a substitute for dough making this pie perfect for those with gluten allergies. For best results, ensure toppings are well drained.
Serves: 2 - 4 People
Meal Time: 15 minutes
Ingredients
2 cups (500mL)
Cooked Kokuho Rose® white rice
1/2 cup (125mL)
Grated Parmesan cheese
1
Egg, lightly beaten
1/4 cup (50 mL)
Prepared pesto
1/2 cup (125mL)
Sliced, fresh mozzarella cheese
1
Tomato, thinly sliced
1/2 cup (125mL)
Sliced mushrooms
2 tbsp (30mL)
Sliced green onions
Directions
Step
1
In bowl, combine rice, cheese and egg. Press onto lightly greased foil-lined baking sheet to form an 8-inch (20 cm) circle. Spread with prepared pesto and top with mozzarella slices, tomato, mushrooms and green onions.
Step
2
Bake at 400 F (200 C) until toppings are cooked, cheese is golden and bubbly and outer crust is crisp on the edges, about 15 minutes.