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1
Preheat oven to 400 degrees.
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2
Spray an 11-inch pizza pan or cookie sheet with cooking spray.
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3
Combine rice with egg, half the basil and 1/2 teaspoon thyme.
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4
Season with salt and pepper, if desired.
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5
Mound rice in center of prepared pan.
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6
Cover rice with plastic wrap.
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7
Using your fingers, pat and shape rice into 10 1/2-inch circle about 1/2-inch thick, making a rim around edge.
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8
Lift away plastic wrap.
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9
Pre-bake the rice crust 10 minutes.
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10
Remove from the oven and cool on a rack to room temperature.
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11
Meanwhile, in a medium skillet, heat oil over medium-high heat until hot.
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12
Add onion, bell pepper and garlic.
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13
Saute until soft, about 4 minutes.
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14
Add tomatoes.
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15
Cook, stirring occasionally, until tomato juices evaporate, about 12 minutes.
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16
Stir in remaining basil and thyme.
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17
Season with salt and pepper to taste.
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18
When pizza crust is cool, sprinkle half the mozzarella over it.
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19
Cover cheese with the tomato mixture.
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20
Top with remaining mozzarella and sprinkle Romano cheese over it.
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21
Bake until cheese is bubbly, 15 to 18 minutes.
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22
Cool the pizza on a rack until comfortably hot to eat.
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23
Serve immediately.
