Cheesy chicken pizza with a crispy rice crust

• Serves: 2
• Difficulty: medium
• Prep time: 10 minutes
• Cooking time: 1 hour

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(1 votes, average: 2.00 out of 5)
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Ingredients

Rice Pizza Crust
1 cup        Spekko Long Grain Parboiled white Rice
2 ½ cups  water
¼ cup       yoghurt
½ cup       mozzarella cheese, grated
3               egg yolks
Salt to taste

Toppings
2 tbsp  tomato paste
1 cup   shredded rotisserie chicken
½ cup  ham
¾ cup  mushrooms, sliced
½ red  onion, sliced
½ cup  sliced green pepper
¾ cup  mozzarella, grated
Mayonnaise to taste
Fresh parsley to garnish

Specialized equipment: Round cake tin

Method

1. Cook the rice according to the pack instructions and add salt to taste.
2. Mix the yogurt and egg yolks together. Add them to the rice & mix.
3. Once combined, add the grated mozzarella and stir to mix.
4. Dust a round spring cake tin with baking paper.
5. Spoon the rice mixture onto a greased baking tin and use a spatula to press to the edges.
6. Bake for 20-25 minutes at 180°C until crisp and slightly browned.
7. Spread the tomato paste over the top of the pizza, followed by the shredded rotisserie chicken, ham, mushrooms, red onion and green pepper. Drizzle generously with mayonnaise and top with mozzarella cheese
8. Bake for a further 10 minutes until golden & crispy.

Remove from the oven, sprinkle with fresh parsley, slice & serve. ENJOY!