Rice Pizza

 

Ever heard of a rice pizza? This was actually my first time making a pizza with rice instead of a dough and I had no idea what it would taste like (well, maybe I had some idea). And? It tasted GREAT. I don't know how other people make rice pizza, but I'm pretty happy with my recipe. I wanted the pizza to have a thin, crispy crust of scorched rice, like nurungji. I used a combination of normal white rice and sweet, or glutinous rice so that the grains would stick together better. It's tasty and light!

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Rice Pizza
or Nurungji Pizza serves 2 hungry adults or 3

Ingredients

To make rice

• 1 cup normal white rice
• 1/4 cup sweet, or glutinous rice
• 1/2 Tbsp vegan margarine, melted
• 1/2 tsp salt
• 1 tsp sugar
• 1 1/2 cups water

Paste and toppings

• 2 cups tomato paste
• 1/2 red or yellow pepper
• 1/2 green pepper
• 1/2 large onion
• some canned olives
• some mushrooms
• any herb of your choice, to sprinkle
  

Steps

1. Wash rice. Put rice and water in the pot of your rice cooker, along with margarine, salt, sugar, and water. Cook rice.
   
   
2. While the rice is cooking, prepare the toppings. Chop all the vegetables. Grease a large skillet with oil, and saute the toppings until the onion is slightly golden. Transfer into a bowl and set aside.
   
   
3. When the rice is ready, grease the skillet again and flatten out the rice into a large, round disk. On medium high heat, wait several minutes, checking if the bottom of the rice has browned.
   
   
4. When the rice has browned, flip it over. Spoon on the tomato paste and place the toppings. Wait for about 10 minutes, checking now and then to see if the rice has browned. Preheat oven to 480F.
   
   
5. Grease a large pyrex pan (4.8QT - 4.5L) with oil. When the rice is ready, transfer into the pan. Since you want a thin, crispy crust, you need to flatten out the rice as much as you can. The rice and sauce should combine, turning the grains red. Sprinkle herb(s) of your choice.
   
   
6. Place the pan in the oven - bake 5 minutes, broil 5 minutes (a total of 10 minutes). Make sure the rice doesn't burn. Yum!

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