Polenta Pizza

Polenta Pizza.png

POLENTA INGREDIENTS:

  • 4 cups water

  • 1 tsp Himalayan salt

  • 1 cup Bob’s Red Mill polenta

  • 1 & 1/2 Tbsp vegan butter or real butter, optional

POLENTA METHOD:

  1. Bring the water and salt to a boil

  2. Gradually whisk in the polenta, stirring until it thickens to prevent clumps from forming

  3. Reduce heat, cover with lid and simmer gently for 30 minutes, stirring frequently to prevent sticking until mixture is smooth and thick

  4. Stir in butter

  5. Grease a large baking sheet and pour in mixture, spreading until 1/4 - 1/3 inch thick

  6. Cover and chill in fridge at least 3 hours or overnight


TOPPING INGREDIENTS:

  • 1 medium sized red bell pepper, de-seeded and diced

  • 1 cup mushrooms, sliced

  • 1 medium sized orange bell pepper, de-seeded and diced

  • 1 medium red onion, peeled and sliced

  • 2 tbsp avocado oil

  • Salt and black pepper to taste

  • 1 tsp salt-free garlic and herb spice

TOPPING METHOD:

  1. Massage avocado oil into veggies

  2. Oven bake the veggies at 400 F for 15 - 20 minutes


PIZZA INGREDIENTS:

  • 4 Tbsp pizza sauce

  • 2-3 Tbsp sliced sun-dried tomatoes or 1/2 cup baby tomatoes, halved

  • 2 handfuls fresh arugula

PIZZA METHOD:

  1. Remove polenta pizza base from fridge

  2. Baste with 1 tbsp of olive or avocado oil

  3. Bake at 440 F for 20 minutes

  4. Spread 4 tbsp pizza sauce around the outside of the crust (1 inch thick) and basil pesto on the rest

  5. Top with the oven baked veggies and tomatoes

  6. If desired, sprinkle with cheese or a cheese alternative

  7. Bake for another 10 to 15 minutes

  8. Top with arugula