Hi folks. I have to say I am really enjoying being part of the Vintage Recipe Swap. Christianna of Burwell General Store uses vintage cookbooks and every month she chooses one recipe for the group to adapt. There about 30 of us right now and some changes are coming to the swap. I have to admit to being really excited to see what’s in store for us next. It is so rewarding to take a recipe and turn it on it’s head, make it something else. Some months it’s easy, some months it’s hard. This month’s recipe was an intriguing one. We were to take a wild rice dressing and make it something else. I went around and around trying to think of something unique. Should I do this, what if I did that? Then it came like a bolt of lightning. Pizza. It’s where my mind always goes. I had done a pizza with a previous recipe so I really did not want to do it another time. But the pull was too great. The last one was a dessert, so I figured a savory was acceptable. Then I’ll never be able to adapt another into pizza again. Yikes, there’s some pressure. Am I up to the challenge? Of course I am, I love playing with food. Just consider me 5 years old and always in trouble at the table. It’s who I am.
Once I made the decision to make pizza it became how and what to use. I had done a rice pizza eons ago when I was on a health kick. Seems like a lifetime ago. I had no recollection of how I did it or what kind of rice I used. I wanted to do a Hawaiian pizza as Hawaii has been playing on my mind lately. I figured ham would be kind of a bad choice with rice though. So I did just straight up pineapple on it. I was lucky I had any left. Once I chopped open a fresh pineapple I could not stop eating it. I must have eaten half a pineapple while making the pizza. Lucky for me pineapple is good for you. Addictive but healthy.
I think if you are a healthy eater this will appeal to you big time. It’s a bit outside the box, pizza but a healthy spin to it. I cannot do whole wheat flour so this is a good way to make it healthy without having to use that. My son who usually likes anything did not care for it. Not sure if that’s a bad sign or not. Hubs thought it was good. I thought it was okay. I’ll be honest, I’d rather have normal crust. But then I’d also love the world to be drizzled in chocolate so there you go.
- 3 cups cooked wild rice blend
- 2 eggs
- Salt to taste
- 2 tablespoons butter, melted
- ¾ cup pizza sauce
- 1 and ½ cups shredded mozzarella ( I like the new pizza mozzarella’s on the market, they melt perfectly)
- ¾ cup chopped fresh pineapple
- Cook up your wild rice first. Bring 6 cups of water to a boil. Add some salt. Toss in 3 cups of rice and let boil for a few minutes. Turn down to a simmer and cook for about 40 to 50 minutes. Fluff with a fork and simmer about 3 to 5 more minutes.
- Preheat oven to 450 degrees.
- Add beaten eggs and butter to the rice and mix well.
- Press the mixture into a pizza pan that you have already sprayed with non stick spray or lined with parchment.
- Spread your pizza sauce over top the rice.
- Sprinkle with the mozzarella cheese.
- Top with chopped pineapple.
- Place the pizza in the oven on middle rack and cook for about 10 to 12 minutes.
- Remove, cut and serve with a smile.
If you are looking for a healthy alternative to pizza dough this is for you. Well except for all that mozzarella cheese slathered all over it. Whatever. Food police! Pfftt!
If you want to learn more about the vintage recipe swap hear on over to Burwell General Store. Please check out my fellow swappers and enjoy their creative and lovely recipes. See you next month when the next challenge will be the anti-pizza.
Toodles and smoochies. xx