Pesto Rice Pizza

Makes 6 Servings


non-stick cooking spray
2 bags Minute® Rice and Quinoa, uncooked
1 egg
1/4 cup prepared pesto
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 cup pizza sauce
1 cup part skim milk Mozzarella cheese, shredded
5 fresh basil leaves
sliced pepperoni, bell pepper, ripe olives, mushrooms, etc. (optional)


Preheat the oven to 400° F. Thoroughly coat a pie pan with non-stick cooking spray and set aside. Prepare both bags of Rice and Quinoa according to package directions. Set aside and cool for 15 minutes.

Meanwhile, in a medium-sized mixing bowl, beat the egg and fold in pesto sauce, Parmesan cheese and garlic powder until combined. Once the rice has cooled, fold it into the egg mixture and stir until well mixed. Pour the rice mixture into the prepared pan and using your fingers, press the rice into the pan forming a slight crust around the sides. Place the pan in the oven and bake for about 20 minutes, until the rice is slightly crisp on the outside.

Spoon the pizza sauce onto the rice “crust” and spread to evenly cover crust. Top the sauce with mozzarella cheese and other pizza toppings, if desired. Place the pan back into the oven for about 5 minutes, until the cheese is melted. Garnish with basil leaves and allow the pizza to cool slightly before slicing to serve.