Pizza Rice Salad Recipes

MEAT LOVER'S PIZZA RICE SKILLET

Steps:

• In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Return to skillet with next 4 ingredients. Bring to a boil; cover and remove from heat. Let stand 5 minutes. , Fluff with a fork; stir in cheese. Top with pepperoni and, if desired, additional Parmesan cheese and basil.

PIZZA SALAD I

Steps:

• In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
• Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

PIZZA RICE CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, sugar, salt, parsley, garlic powder, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine the rice and cottage cheese; spoon half into a greased 11x7-in. baking dish. Top with half of the meat mixture. Repeat layers. Sprinkle with mozzarella cheese. , Bake, uncovered, at 325° for 30-35 minutes or until heated through and bubbly.

CITRUS RICE SALAD

Steps:

• For the Rice Salad:
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
• In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
• For the Vinaigrette:
• In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
• Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

RICE SALAD

Steps:

• Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.
• In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.

PIZZA SALAD (RACHAEL RAY)

Steps:

• Preheat oven to 425°F.
• Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
• Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
• Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
• Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center of the pizza. Cut into 4 wedges and serve.

PIZZA RICE CASSEROLE

Steps:

• In large skillet, cook beef and onion over medium heat then drain.
• Add the tomato sauce, sugar, salt, parsley, garlic powder, oregano and pepper.
• Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• Combine the rice and cottage cheese.Put 1/2 into a greased 11"x7"x2" baking dish.
• Top with half of the meat mixture. Repeat layers. Sprinkle with mozzarella cheese.
• Bake uncovered, at 325 degrees for 30-35 minutes until heated through and bubbly.