3 cups waterfew pinches salt1.5 cups brown rice
2 medium zucchini, sliced lengthwise, then thinly sliced (about 3.5 cups)1 medium red bell pepper, cored and thinly sliced (about 1 cup)1.5 - 2tbsp olive oil (for vegetables)2 tsp balsamic vinegar1/8 tsp salt (for vegetables)1/2 - 1 tbsp olive oil (for rice mixture)2 tsp dried oregano2 tsp dried basil1/2 tsp dried marjoram (or more oregano)1/4 tsp salt (for rice mixture)few pinches freshly ground pepper to taste3/4 - 1 cup good quality pasta sauce1 - 1.5 tbsp hoisin sauce (optional)1/4 cup kalamata or black olives, sliced, or 2-3 tbsp capers rinsed and drained1/4-1/2 cup mozzarella cheese
Balsamic Garlic oil - 1/4 cup balsamic vinegar1/2 cup olive oil1 garlic clove minced
Rinse rice and combine with water and salt in a saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and let simmer for 45-50 minutes. Preheat oven to 450. In a large bowl, combine the zucchini, red pepper, olive oil, balsamic vinegar, and salt, and transfer to a baking sheet, bake for 20 minutes, tossing once about halfway through, until golden brown in spots. Remove from oven. Once rice is cooked, transfer to large bowl and mix in olive oil, herbs, salt and pepper. Preheat oven to 375. On a lightly oiled pizza pan or a pizza stone, spread out the rice mixture and press it onto the pan until it is sticking together and formed on the pan like pizza dough. Bake rice "shell" for 8-10 minutes. Remove from oven. In a bowl, lightly combine the hoisin sauce and pasta sauce and spread it over the rice shell, especially around the outer edge. Distribute roasted veggies and olives or capers over top and mozzarella. Bake for 15-20 minutes. Let cool for a few minutes before serving. To serve, use a spatula to divide into wedges and drizzle with Balsamic Garlic oil.