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Deep Dish Rice Pizza With Eggplant Crust

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Deep Dish Rice Pizza with Eggplant Crust
2011-02-05 Main Dish
5 63

Who says pizza crust has to be bread-based? Give this tasty and unusual version a try! Pizza takes on a whole new taste sensation with the addition of rice, yet uses the familiar pizza ingredients of Italian sausage and lots of cheese!

  • Servings: 6


1 Large Eggplant, cut across into ¼" rounds
4 Tbsp Olive Oil, divided
½ tsp Salt
8 oz Italian Sausage, crumbled
1 Small Onion, minced
¾ cup Pizza Sauce
1½ cups Grated Fontina Cheese, divided
2½ cups Cooked Rice
4 Plum Tomatoes, cut across into ¼" rounds
1 tsp Italian Seasoning
Additional Pizza Sauce


Brush both sides of eggplant rounds with 2 tablespoons olive oil. Place eggplant in a single layer on baking sheet. Place baking sheet in oven and broil eggplant slices until tender, about 2-3 minutes per side. Remove baking sheet from oven. Season eggplant with salt; set aside. Heat oven to 400 degrees. Spray a 10-inch deep dish pie plate with non-stick cooking spray. Brown sausage and onion in 1 tablespoon olive oil in a 10-inch non-stick skillet over medium-high heat until sausage is lightly browned and no longer pink. Stir in pizza sauce. To assemble pizza: layer eggplant slices onto bottom and up sides of prepared 10-inch deep dish pie plate. Spoon sausage mixture into pie plate and spread in an even layer. Sprinkle 1/2 cup cheese over sausage. Top with rice, spreading in an even layer and patting layer to compact slightly. Sprinkle 1/2 cup cheese over rice layer. Arrange tomato slices in an overlapping layer over rice. Sprinkle tomatoes with remaining 1 Tablespoon olive oil, Italian seasoning, and remaining 1/2 cup grated cheese. Bake in a 400 degree oven 15-20 minutes, or until heated through and cheese is melted. Let rest 10 minutes, then cut into wedges to serve, passing additional pizza sauce separately.