Rice pizzettes
- Gluten Free
- Vegetarian
- Energy Kcal 468
- Carbohydrates g 42.3
- of which sugars g 2.6
- Protein g 19.9
- Fats g 34.4
- of which saturated fat g 12.76
- Fiber g 1.6
- Cholesterol mg 59
- Sodium mg 507
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Makes: 6 pieces
- Cost: Low
PRESENTATION
So, you're on the hunt for something new and fun? Rice pizzettes are definitely what you need! These little bites—really good stuff—mimic mini pizzas but swap in rice for the base. In Italy, taking something familiar like tomato rice and turning it into something fun and colorful is totally a thing. These rice pizzettes are all about having a dish that's crispy on the outside and tender inside. Pretty simple, right? And the best part? No wheat flour here.
You just mix some cooked rice with tomato, add a sprinkle of cheese, and maybe toss in a bit of oregano or basil. Then, shape it into cute rounds and top like a margherita pizza. And voilà—a homemade rice pizza that’s perfect for catching eyes at summer parties or as a bright, golden appetizer for an Italian-style aperitif. It's amazing how such basic ingredients can turn into a bite-sized, moist snack that's almost too good to eat.
For those needing a gluten-free pizza crust but still wanting that pizza flavor, this rice crust pizza is really a game changer. Across Italy, cooks switch up toppings with the seasons—zucchini and eggplant are top picks when it’s warm. Really, the colors and flavors just pop. Kids love them because they’re mini and easy to grab, plus they have that cheesy, gooey goodness like real pizza.
And listen, for anyone who likes a little change, there's endless room for rice pizza variations—toss on your favorite veggies, add more cheese, or even some spicy salami for a kick. Often praised as a healthy pizza alternative, they fit so smoothly into gluten-free diets that you won’t even miss a thing. Whether you are whipping up a quick snack for a gathering or trying something new, these rice pizzettes make party food exciting and so, so simple.
It is an Italian twist that keeps things light, tasty, and super inviting for everyone at the table. Enjoy bringing a bit of Italy to your next meal with these delicious creations!
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- INGREDIENTS
- Ingredients for 6 pizzettes
- Carnaroli rice 1 ½ cup (300 g)
- Tomato purée 0.833 cup (200 g)
- Grana Padano PDO cheese 3.5 oz (100 g) - to grate
- Fior di latte mozzarella cheese 10.6 oz (300 g)
- Yellow onions 1 - medium
- Basil to taste
- Butter 3 tbsp (40 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Rice pizzettes
To prepare the rice pizzettes, start by finely chopping the onion 1. Put it in a saucepan with a little oil 2 and let it sauté for a few moments before adding the tomato puree 3.
Pour in a ladle of water 4, season with salt, and let it cook for about 30 minutes 5. Meanwhile, pour the rice into a pan with a dash of hot oil 6.
At this point, lower the temperature a bit and pour in some hot water, a little at a time, to cook the rice: it will take 9-10 minutes 7. Add a pinch of salt and pour into the sauce 8 then continue cooking until the rice is ready; at the end of cooking, add a pinch of pepper 9.
As soon as the risotto is ready, turn off the stove and add some hand-torn basil leaves 10 and grated Grana Padano DOP 11. Then mix thoroughly 12.
In a baking tray lined with parchment paper, pour the risotto 13 and level it to a thickness of about 0.6 inches 14 and let it cool 15.
Using a pastry cutter of 4-5 inches, cut out the discs 16. Quickly knead the leftovers 17 and roll out again to continue cutting 18.
You will get a total of 6 discs 19. Let the butter melt in a pan and fry the discs 20, when the first side is golden, flip the discs 21
and sprinkle with the mozzarella cut into cubes 22. Cover with a lid 23 and cook for a few more minutes. Here are your rice pizzettes, enjoy 34!