P R IZ E T E S T E D R E C IP E S ®
$400
W IN N E R
Elizabeth W right,
yakima, wa
PIZZA ANYTIME CATEGORY, APRIL 2010
JAMBALAYA PIZZA
3
cups cooked longgrain
rice, cooled
2
eggs, lightly beaten
i
cup finely shredded pepper
jack cheese
'A
cup each chopped celery,
onion, and green sweet
pepper
i
Tbsp. butter
i
clove garlic, minced
'A
cup thinly sliced smoked
cooked sausage
'A
cup diced cooked ham
'A
cup coarsely chopped
cooked shrimp
i
16-oz. jar chunky salsa,
drained (i Vi cups)
3
/4
cup shredded mozzarella
cheese (3 oz.)
1. Preheat oven to 450°F. In bowl combine rice,
eggs, and pepper jack cheese. Lightly coat a
12
-inch pizza pan with
nonstick cooking spray.
Spread rice mixture evenly in pan. Bake
20 minutes. Remove from oven; reduce oven
temperature to 425°F.
2.
For topping, in large skillet cook celery, onion,
and green pepper in hot butter over medium
heat for
8
minutes or until tender, stirring
occasionally. Stir in garlic, sausage, ham, and
shrimp. Heat through.
3.
Spread drained salsa over rice crust, leaving a
W inch border. Spread vegetable-meat mixture
over salsa. Sprinkle with mozzarella cheese.
Bake 10 to 15 minutes or until heated through
and cheese is melted. Cut into pieces to serve.
MAKES
6
TO
8
SERVINGS.
