Pizza Rice
Everything you love on a pizza, baked into one bubbling pan of tomatoey rice with molten mozzarella and torn burrata.
Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
INGREDIENTS
1/2 red onion, thinly sliced
3 garlic cloves, thinly sliced
1/3 cup (80ml) extra virgin olive oil, plus extra for drizzling
4 button mushrooms, thinly sliced
2 teaspoons dried oregano
1/2 cup (80g) pitted black Spanish olives, thinly sliced
1-2 roasted marinated red capsicums, thinly sliced
2 marinated long-stem artichokes (or 4 short-stem), halved
1 teaspoon fine salt
1/4 cup (60g) salted butter
2 cups (440g) arborio rice
200g tomato passata
1 punnet cherry tomatoes or 2 small trusses of baby truss tomatoes
3/4 cup (105g) sliced mozzarella cheese
1 burrata, torn
1/2 cup (50g) finely grated parmesan cheese, for sprinkling
50g rocket
small handful of basil leaves
chilli flakes (optional)
METHOD
Preheat the oven to 180C fan-forced.
In a large ovenproof frying pan, saute the red onion and garlic in the olive oil over medium-high heat for 2 minutes, until starting to soften.
Add the mushrooms, oregano, olives, capsicum, artichoke and the salt. Fry for a further 1 minute.
Add the butter and arborio rice. Reduce the heat to medium and stir well to coat the rice in the butter and pan flavours.
Pour in the tomato passata, and rinse the passata jar with about 600ml of water. Add this water to the pan as well.
Top with the cherry tomatoes (or baby truss tomatoes). Drizzle with 1 tablespoon of olive oil and sprinkle with salt to season.
Place the pan in the oven. After 25 minutes, remove the pan and top with the sliced mozzarella and a drizzle of olive oil. Return to the oven for a further 10 minutes, until the cheese is melted and bubbling.
When serving, top the dish with torn burrata, finely grated parmesan, rocket and basil leaves, and chilli if you wish!
HINTS
This is baked risotto without the stirring sentence - the oven does all the work while you do none of it.
The deli antipasto bar is your prep kitchen: marinated capsicums and artichokes arrive ready to go.
Leftovers press into patties and pan-fry into crispy pizza-rice cakes that might be better than the original.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 17350kJ (4145 calories)
Protein: 90g
Fat: 230g
Saturated fat: 87g
Carbohydrates: 375g
Sugars: 25g
Fibre: 15g
Sodium: 5300mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.