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Jambalaya Pizza

Makes: 6 to 8 servings
Prep 30 mins Bake 450°F 30 mins  /425
Jambalaya Pizza
Ingredients
  • 3  cups  cooked long grain rice, cooled
  • 2  eggs, lightly beaten
  • 1  cup  finely shredded Pepper Jack cheese
  • 1/4  cup  each chopped celery, onion, and green sweet pepper
  • 1  tablespoon  butter
  • 1  clove garlic, minced
  • 1/2  cup  each thinly sliced smoked cooked sausage, diced cooked ham, and coarsely chopped cooked shrimp
  • 1 16  ounce jar  chunky salsa, drained (1-1/3 cups)
  • 3/4  cup  shredded mozzarella cheese (3 oz.)
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 364,
  • Fat, total (g) 18,
  • chol. (mg) 145,
  • sat. fat (g) 10,
  • carb. (g) 29,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 19,
  • vit. A (IU) 729,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1004,
  • Potassium (mg) 418,
  • calcium (mg) 263,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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