Polenta pizza
Summary
If you’re craving a twist to your regular pizza, Polenta pizza might just be the treat for you! An innovative fusion of traditional Italian cornmeal and the universally adored pizza, it’s the fresh food experience you didn’t know you were missing. So, what makes Polenta pizza not just another dish but a gastronomic revelation? Let’s slice into it!
Ingredients for Polenta Pizza
- Instant Polenta: 1 cup (170g)
- Water: 3 cups (710 ml)
- Olive oil: 3 tablespoons (45 ml)
- Salt: 1/2 teaspoon (2.5 ml)
- Shredded mozzarella cheese: 1 cup (115g)
- Cherry tomatoes: 1/2 cup (90g), halved
- Fresh basil: 10 leaves, torn
- Red onion: 1/4, thinly sliced
- Black olives: 1/4 cup (35g), pitted and sliced
- Fresh oregano: 1 teaspoon (5 ml), chopped
- Red pepper flakes: 1/4 teaspoon (1.25 ml) (optional for added spice)
- Grated Parmesan: 2 tablespoons (15g) for garnish
Preparation and Cooking Time: Roughly 50 minutes.
Serves 4
Nutritional Facts (Per Serving)
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 600mg
- Total Carbohydrates: 48g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 12g
Crafting Your Polenta Pizza
- Base Beginnings: In a saucepan, boil water.
Add salt, and gradually whisk in the polenta.
Cook for 5-7 minutes until thickened, stirring constantly. - Shape It Up: Once the polenta thickens, spread it on a pizza stone or a greased baking tray.
Let it form a circle, around 1/2-inch thick.
Let it sit and cool for about 20 minutes. - Top it Right: Preheat your oven to 425°F (220°C).
Brush the polenta base with 2 tablespoons of olive oil.
Sprinkle shredded mozzarella over the base. - Veggie Delight: Distribute cherry tomatoes, sliced red onion, olives, and torn basil evenly.
- Herb Magic: Sprinkle fresh oregano.
If you like some heat, sprinkle the red pepper flakes. - Bake Time: Pop the pizza in the preheated oven.
Bake for 25-30 minutes until the cheese melts and edges turn golden. - Final Touch: Once out of the oven, sprinkle with grated Parmesan.
Let it sit for 2 minutes, then slice and serve!
Golden Tips for Polenta Pizza
- No Soggy Bases: Ensure your polenta is spread evenly to avoid certain areas becoming too soft.
- Customize: Polenta pizza acts as a blank canvas.
Swap in veggies or herbs of your preference. - Perfect Pairing: A drizzle of good quality olive oil after baking enhances flavor.
Serving the Sensation
- Crunchy Side: A fresh arugula or rocket salad with balsamic dressing complements the creamy texture of polenta.
- Drink Up: Sparkling water with a slice of lemon or lime is a refreshing beverage choice.
in conclusion
A Polenta pizza, with its golden base and customizable toppings, is an undeniable showstopper. It’s the perfect blend of health and flavor, and its versatility means there’s no room for monotony. The unique base gives a wholesome alternative to traditional pizza dough, with a rich taste that’ll have you hooked. With every bite, you get creamy, crunchy, and cheesy all at once – a tantalizing trinity of textures! For those looking to experiment and elevate their pizza nights, the Polenta pizza is a must-try. So, when the pizza cravings hit, and you want something out of the ordinary but utterly delicious, remember the Polenta pizza has got it all covered!
Polenta pizza
Nutritions
Ingredients
- Instant Polenta: 1 cup 170g
- Water: 3 cups 710 ml
- Olive oil: 3 tablespoons 45 ml
- Salt: 1/2 teaspoon 2.5 ml
- Shredded mozzarella cheese: 1 cup 115g
- Cherry tomatoes: 1/2 cup 90g, halved
- Fresh basil: 10 leaves torn
- Red onion: 1/4 thinly sliced
- Black olives: 1/4 cup 35g, pitted and sliced
- Fresh oregano: 1 teaspoon 5 ml, chopped
- Red pepper flakes: 1/4 teaspoon 1.25 ml (optional for added spice)
- Grated Parmesan: 2 tablespoons 15g for garnish
Instructions
- Base Beginnings: In a saucepan, boil water.
- Add salt, and gradually whisk in the polenta.
- Cook for 5-7 minutes until thickened, stirring constantly.
- Shape It Up: Once the polenta thickens, spread it on a pizza stone or a greased baking tray.
- Let it form a circle, around 1/2-inch thick.
- Let it sit and cool for about 20 minutes.
- Top it Right: Preheat your oven to 425°F (220°C).
- Brush the polenta base with 2 tablespoons of olive oil.
- Sprinkle shredded mozzarella over the base.
- Veggie Delight: Distribute cherry tomatoes, sliced red onion, olives, and torn basil evenly.
- Herb Magic: Sprinkle fresh oregano.
- If you like some heat, sprinkle the red pepper flakes.
- Bake Time: Pop the pizza in the preheated oven.
- Bake for 25-30 minutes until the cheese melts and edges turn golden.
- Final Touch: Once out of the oven, sprinkle with grated Parmesan.
- Let it sit for 2 minutes, then slice and serve!
Leave a Reply