Rice Pizza

The Record’s “Recipe of the Week”:
Rice Pizza by Kay Herndon

3 cups cooked rice
2 eggs, beaten
2 cups mozzarella, grated, divided
Two 8 oz. cans tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic salt
2 T. Parmesan cheese, grated

Combine the rice, eggs, and 1 cup of the mozzarella cheese. Press firmly into a greased pizza pan. Bake at 450° for 20 minutes.

Combine the tomato sauce and seasonings. Add topping if desired. Spread over the crust. Top with remaining mozzarella and sprinkle with the Parmesan cheese. Bake 10 minutes longer.