The last post shared a valuable cost-saving tip: always keep a pot of inexpensive brown rice handy in the frig. Then you always have the beginnings for a fast, filling, satisfying and nutritious meal. That post’s recipe for Brown Rice Pizza was a perfect example of those four qualities plus one more: versatile.
There are an endless number of toppings for a brown rice crust. Have fun coming up with your own combination or here’s one of my favorite tricks: Imitate the combination from a favorite restaurant. Don’t worry if you don’t have an exact recipe. Just go slow with any hot or really strong flavors. Pizza is a forgiving dish–it’s so good that it’s almost impossible to ruin!
To get started on the creative process, here’s one combo we love:
Pesto Pizza with Caramelized Onions and Mushrooms
- Spread the bottom of crust with prepared pesto (or save money and make your own)
- Top with caramelized red onions and mushrooms,
- sliced artichoke hearts and
- sun-dried tomatoes (softened in a little water if they’re too hard).
- Bake then top with crumbled feta cheese.
Note: Since onions are less expensive, consider using a large one to provide most of the bulk for this pizza. Then the remaining ingredients, although more expensive, can be used in small amounts, as accents. Buy them in bulk so you aren’t forced to buy more than needed. For the artichokes that come in cans, use just half and save the remainder for gussying up a green salad the next day. The pesto can be used to dress up chicken, potatoes, sandwiches, sauteed zucchini . . . the list goes on. If you can’t get to it right away, just pop it in the freezer.
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