The rice pizzas are a tasty appetizer and above all gluten-free, therefore perfect for all celiac friends. Seen and considered that they have the shape of pizzas (although not really being it, as you will understand from the ingredients and procedure), they are also perfect for a buffet dinner or a party for children. The peculiarity of these rice pizzas lies in the base, which is not made of pasta for pizzas, but of rice! Yes, I know it sounds strange, but think of it as small open arancini, if you want;) The nice thing is that yes, here you see them prepared from scratch, but in reality you can also use this recipe to recycle leftovers of rice or risotto … not a bad recycling idea, is it?

  • Doses for 6 people:
  • 200 gr of rice
  • 1 egg
  • 1 sachet of saffron
  • 50 gr of grated Parmesan
  • 100 gr of tomato sauce
  • 100 gr of mozzarella
  • salt
  • extravirgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 35 min
  • cooking: 5 min
  • total: 40 min

Method

How to make rice pizzas

Boil the rice in salted boiling water, drain it al dente and add saffron and Parmesan.
Stir and let cool, then add the egg too.

Take the rice one handful at a time: create a meatball, mash it in your hands and place it on the baking tray lined with parchment paper, giving it a round shape.
Continue with all the rice.
Fill each pizza with 1 tablespoon of puree (previously seasoned with salt and oil) leaving the edges free, then add a few pieces of mozzarella in the center.

Bake for about 5 minutes in a preheated convection oven at 200 ° C: the rice pizzas are ready.

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