Rice pizza: the recipe for a delicious and sticky timbale

The rice pizza It is a tasty and delicious recipe, very easy to make at home. It’s a drum of rice with tomato sauce, stuffed with another sauce and stretched cottage cheese that, once baked, will take on the appearance of an authentic margherita pizza.

Appetizing and fibrous at heart, rice pizza is perfect for a trip out of town, a picnic in the park, or enjoying a family dinner, completed with a vegetable garnish or a mixed salad. Delicious both hot and at room temperature, it can also be made ahead of time, popping it in the oven just before serving, and also reusing leftover risotto for another preparation.

Without eggs and of course without glutenIt is an excellent solution if you have celiac or gluten intolerant guests. To bring it to the table, it is enough to make a classic risotto with tomato sauce, pour it into a pan and fill it up to the heart with skirmish sliced. Once the base is cooked, you’ll need to top it with tomato sauce and cubed crescenza, then continue cooking for a few more minutes, just long enough for the cheese to melt.

If you like, you can fill the base with the ingredients you prefer, such as Taggiasca olives, capers, anchovy fillets in oil, and you can also make a version white and without tomato: make a risotto alla parmigiana, then transfer it to the pan, fill it with cheeses and cold cuts of your choice and cook according to the recipe.

Find out how to make rice pizza by following the step-by-step procedure and tips. Also try the venere rice pizza and the polenta pizza.

How to make rice pizza

Chop the onion and brown in a pan with a drizzle of oil 1.

add the rice 2mix and cook for a minute with the stir fry

Pour in the tomato puree 3.

cover with water 4 and then add a pinch of salt.

Let cook for about 15 minutes, stirring frequently. 5.

When the rice is ready, add the Parmesan off the heat. 6 and incorporate it.

Transfer half the amount of rice to a 22cm diameter dish lined with parchment paper, smoothing it out with the back of a spoon. 7.

Distribute the scamorza 8.

Cover with the remaining rice. level well 9 and bake at 200°C for 15 minutes.

Meanwhile, take care of the sauce for the rice pizza: season the tomato pulp with a pinch of salt, a little oregano and a tablespoon of oil 10.

Remove the baking sheet from the oven, sprinkle with tomato. eleven and bake for another 5 minutes.

Finally distribute the cheese in pieces on the surface. 12 and bake again for a couple of minutes, or until well melted.

Remove the pizza from the oven and top with the basil. 13.

Cut into wedges and serve hot 14.

storage

The rice pizza is kept in the fridge, closed in a special hermetic container, to one day. At the time of consumption, heat it in the oven for a few minutes.