For the crust,
2 medium tomatoes, cut into fine slices
Oregano and sea salt to taste
1 tablespoon of olive oil
1 medium onion, cut into fine slices
4 cups of cooked rice (can be used brown or parboiled rice)
1 egg with low cholesterol
1 cup of skimmed milk
1 cup of wheat flour
3/4 cup of fresh ricotta cheese mashed
50 grams of grated cheese, type half-cured
1 tablespoon of active dry yeast
For the filling,
2 tablespoons of light butter
1 large onion, chopped
2 tablespoons of garlic paste
6 cups of raw escarola lettuce, cut into fine strips
1/2 cup of black olives, cut into thin slices
100 grams of mushrooms cut into thin slices
200 grams of mozzarella cheese, sliced
For the crust,
2 medium tomatoes, cut into fine slices
Oregano and sea salt to taste
1 tablespoon of olive oil
1 medium onion, cut into fine slices
4 cups of cooked rice (can be used brown or parboiled rice)
1 egg with low cholesterol
1 cup of skimmed milk
1 cup of wheat flour
3/4 cup of fresh ricotta cheese mashed
50 grams of grated cheese, type half-cured
1 tablespoon of active dry yeast
For the filling,
2 tablespoons of light butter
1 large onion, chopped
2 tablespoons of garlic paste
6 cups of raw escarola lettuce, cut into fine strips
1/2 cup of black olives, cut into thin slices
100 grams of mushrooms cut into thin slices
200 grams of mozzarella cheese, sliced
For the crust,
Mix together tomatoes, oregano, salt, olive oil, and onion. Reserve
In a bowl, mix all remaining ingredients
Grease a pizza mold with light butter
Sprinkle wheat flour and spread the dough evenly
Bake in a medium oven (180C) for approximately 30 minutes
Remove from the oven and spread tomato salad. Reserve
For the filling,
Heat light butter in a pan and add onion and garlic to fry
Add escarola lettuce and cook until crispy, but not too much
Season with salt to taste
Add olives and mushrooms and stir-fry
Spread the filling over the rice pizza and top with sliced mozzarella cheese
Bake in a medium oven (180C) for 10 minutes or until mozzarella is melted.
