POLENTA PIZZA

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POLENTA PIZZA

Crust

 

 

4 C. (960 ml) water

1 3/4 t. salt

2 T. extra virgin olive oil

1 C. (237 ml) whole-grain cornmeal

Combine water, salt, and oil in a 4-quart (4 liter) saucepan and bring to a

full boil.

 

Pour cornmeal into boiling water, stirring constantly with a wire whisk.

 

Turn heat down to medium-high and cook, stirring frequently for about 5 or 6

minutes. Mixture will thicken to the consistency of cooked oatmeal.

Pour cooked polenta onto a lightly oiled pizza pan or a rectangular baking

pan, using the back of a large spoon to spread outward. The crust should be

about 3/8 " (about 1 cm) thick. Set aside. At this point the crust can be

wrapped in plastic film and refrigerated if serving the next day.

Sauce

 

9 large Roma tomatoes (Italian plum tomatoes)

8 fresh basil leaves or 1/2 t. dried basil

2 T. extra virgin olive oil

5 cloves garlic, whole

3/4 t. salt

Freshly ground black pepper

 

Whirl the sauce ingredients together in a food processor until pureed.

 

Spread generously over crust, covering the surface completely.

 

Refrigerate remaining sauce for future use.

 

Toppings

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1 small zucchini squash, diced

6 or 7 button mushrooms, diced

1/4 to 1/2 small red onion, diced

Salt and pepper to taste

 

 

Sprinkle vegetables over the tomato sauce. Season lightly with salt and

pepper.

 

Broil pizza 3 " (7.5 cm) from the broiler for 5 to 8 minutes.

 

Cut pizza into wedges or squares and serve on small plates. Serves 8 to 10

as an appetizer or 5 to 6 people as a lunch entree.

 

 

 

 

 

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