- 2 cups [500 mL] converted rice
- 1 beaten egg
- 2 1/2 cups [565 g] shredded Mozzarella cheese
- Dash Tabasco sauce
- 1/2 cup [125 mL] tomato sauce
- 1 small tomato, diced
- 1 clove garlic, minced
- 1/4 teaspoon [1 mL] oregano
- 1/4 teaspoon [1 mL] basil
- 1/4 teaspoon [1 mL] pepper
- 1/4 pound [113 g] pepperoni, thinly sliced
- 1/2 small green bell pepper, cut into thin strips
- 1/2 small red onion, very thinly sliced
- 1 teaspoon [5 mL] olive oil
|
- Boil rice into hot boiling salted water; drain.
- Combine together boiled drained rice, beaten egg, 1/2 cup [125 mL] shredded Mozzarella cheese and Tabasco sauce.
- Evenly press mixture into a greased 12-inch [30-cm] pizza pan.
- Bake into a preheated 400°F [200°C] oven for 4 minutes, until set.
- Sprinkle with remaining shredded Mozzarella cheese.
- Into a bowl, mix together tomato sauce, diced tomato, minced garlic, oregano, basil and pepper.
- Evenly spread over shredded cheese.
- Top with pepperoni slices, green pepper strips and then with red onion slices.
- Drizzle with olive oil.
- Bake into preheated oven for 15 minutes, until cheese bubbles.
- Slice and serve.
|
