Ingredients

• 2 t. olive oil
• 1 cup, thinly sliced onion
• 1-1/4 cups thinly sliced cremini mushrooms
• 2 garlice cloves, minced
• 10 ounces baby argula
• 2 T. Freshly grated Parmesan cheese
• 2-1/2 cup white rice
• 1 large egg or 2 large egg whites
• 2 meduim tomatoes, thinly sliced
• 1 cup low-fat swiss cheese, shredded

Directions

1. Preheat oven to 450

2. Heat oil in pan and saute onion, mushrooms, stirring often until golden.

3. add garlic and saute for another minute. then add spinach and saute until wilted, season with salt and pepper. Remove from heat, stir in 1 T of the Parmesan cheese, set aside.

4. Light coat a 12" pizza pan with cooking spray or olive oil.

5. Combine cooked rice, egg, remaining parmesan cheese; season with salt and pepper and mix well.

6. Using the bottom of a measuring cup, press the rice mixture into the bottom of the pizza pan. Bake for about 10 minutes.

7. Top the rice pizza crust with remaining ingredients. Season with salt and pepper and bake for an additional 10 minutes. Spread the cheese on top and bake for about 2 more minutes to melt cheese.

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