3 cups cooled brown rice cooked with a pinch of turmeric powder
2 Tbsp. chopped fresh basil, divided
1 1/2 tsp. fresh thyme leaves, divided
1 Tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped fresh plum tomatoes
Salt to taste
Freshly ground black pepper to taste
3/4 cup shredded reduced-fat mozzarella cheese (about 3 oz.)
1 Tbsp. grated Romano cheese
Preheat oven to 400 degrees. Spray an 11-inch pizza pan or cookie sheet with cooking spray.
Combine rice with egg, half the basil and 1/2 teaspoon thyme. Season with salt and pepper, if desired. Mound rice in center of prepared pan. Cover rice with plastic wrap. Using your fingers, pat and shape rice into 10 1/2-inch circle about 1/2-inch thick, making a rim around edge. Lift away plastic wrap.
Pre-bake the rice crust 10 minutes. Remove from the oven and cool on a rack to room temperature.
Meanwhile, in a medium skillet, heat oil over medium-high heat until hot. Add onion, bell pepper and garlic. Sauté until soft, about 4 minutes. Add tomatoes. Cook, stirring occasionally, until tomato juices evaporate, about 12 minutes. Stir in remaining basil and thyme. Season with salt and pepper to taste.
When pizza crust is cool, sprinkle half the mozzarella over it. Cover cheese with the tomato mixture. Top with remaining mozzarella and sprinkle Romano cheese over it.
Bake until cheese is bubbly, 15 to 18 minutes. Cool the pizza on a rack until comfortably hot to eat. Serve immediately.
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