The rice pizzas they are a delicious appetizer and above all gluten free, therefore perfect for all celiac friends. Seen and considered that they have the shape of pizzas (although not really being it, as you will understand from the ingredients and procedure), they are also perfect for a buffet dinner or a party for children. The peculiarity of these rice pizzas it lies right in the base, which is not made of pasta for pizzas, but of rice! Yes, I know it sounds strange, but think of it as small open arancini, if you want;) The nice thing is that yes, here you see them prepared from scratch, but in reality you can also use this recipe to recycle leftovers of rice or risotto … not as bad as recycling idearight?
Boil the rice in salted boiling water, drain it al dente and add saffron and Parmesan.
Stir and let cool, then add the egg too.
Take the rice one handful at a time: create a meatball, mash it in your hands and place it on the baking tray lined with parchment paper, giving it a round shape.
Continue with all the rice.
Fill each pizza with 1 tablespoon of puree (previously seasoned with salt and oil) leaving the edges free, then add a few pieces of mozzarella in the center.
Bake for about 5 minutes in a preheated convection oven at 200 ° C: the rice pizzas are ready.
Fry the whole garlic with the chopped anchovies and, when these have melted, add the well drained escarole, the desalted capers and the pitted olives (I used the green ones, but some people prefer to use the 
