- Makes: 6 servings
- Prep: 30 mins
- Bake: 30 mins 450°F /425
cups cooked long grain rice, cooled
eggs, lightly beaten
cup finely shredded Pepper Jack cheese
cup each chopped celery, onion, and green sweet pepper
clove garlic, minced
cup each thinly sliced smoked cooked sausage, diced cooked ham, and coarsely chopped cooked shrimp
16 ounce jar chunky salsa, drained (1-1/3 cups)
cup shredded mozzarella cheese (3 oz.)
- Preheat oven to 450 degrees F. In large 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 degrees F.
- For topping, in large skillet cook celery, onion, and green pepper in hot butter over medium heat for 8 to 10 minutes or until tender, stirring occasionally. Stir in garlic, cayenne, sausage, ham, and shrimp. Heat through.
- Spread drained salsa over rice crust, leaving a 1/2-inch border. Spread vegetable-meat mixture over salsa. Sprinkle with mozzarella cheese. Bake for 10 to 15 minutes or until heated through and cheese is melted. Cut into pieces to serve. Makes 6 to 8 servings.
Nutrition Facts (Jambalaya Pizza)
- Per serving:
- 364 kcal cal.,
- 18 g fat
- (10 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 145 mg chol.,
- 1004 mg sodium,
- 29 g carb.,
- 2 g fiber,
- 4 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet