SIMPLE POLENTA PIZZA
Make a delicious and Simple Polenta Pizza crust for your next pizza. Mediterranean diet, gluten free, and vegan diet friendly.
Categories Dinner
Time 1h42m
Number Of Ingredients 9
Steps:
- Start by making the polenta. In a skillet or saucepan on medium to high heat, bring the water and salt to a boil. Then add the polenta, cook for a minute and then turn the heat down to low. Important: use a whisk to constantly mix the cooking ingredients to avoid sticking.
- Once the polenta has somewhat thickened you can cover it and allow it to continue to cook for another 25-30 minutes or until the polenta has become thick and creamy, continuing to whisk as needed.
- While the polenta cooks you can prepare the baking sheet or pizza pan. Prep this sheet or pan with some Parchment Paper that is sprinkled with the additional polenta (about 1 tablespoon should be needed for this).
- Remove the polenta from the stove and stir in any additional seasonings. Then you can transfer the polenta to the prepared baking sheet or pizza pan. The crust should be 1/3-1/2" thick.
- Cover the crust with plastic wrap and refrigerate for at least an hour or up to a day. The crust should be firm when removed from the refrigerator.
- When you are ready to make your pizza, remove the pizza crust from the refrigerator. Also, remove the plastic wrap. Preheat your oven to 450. Sprinkle the olive oil over the crust and bake it for 10-12 minutes or until it begins to become crisp and brown around the edges.
- Remove the crust from the oven and top with your desired toppings.
- Return the topped pizza to the oven and bake until done, about 12-15 minutes.
Nutrition Facts : ServingSize 1 g, Calories 250 kcal, Carbohydrate 36 g, Protein 9 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 744 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 5 g
POLENTA PIZZA BITES
After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 8 mini-pizzas
Number Of Ingredients 5
Steps:
- Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
- Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.
POLENTA 'PIZZA' WITH PANCETTA AND SPINACH
Everything is fair game at breakfast - and long has been, of course - but to most Americans it doesn't seem appropriate to start making what amounts to dinner at 7 in the morning. This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.
Provided by Mark Bittman
Categories dinner, pizza and calzones, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
- Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
- Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
- Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 778 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA PIZZA (WITH VARIOUS TOPPINGS)
Cheesy polenta pizza that you can top with just about anything you like. A gluten-free, healthier pizza crust alternative.
Provided by Adina
Categories Main Dish
Time 1h20m
Number Of Ingredients 13
Steps:
- Polenta: Start by making a basic polenta. Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time (Note 2).
- Simmer: When all the cornmeal is incorporated, continue stirring or whisking shortly to ensure that there are no lumps. Turn the heat down, place a lid on top but leave a crack open. Stir every 2-3 minutes or so, but there is no need to stir all the time.
- Cooking time: Read the cooking instructions on the polenta packet to know how long the cornmeal needs to be cooked. For example, I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.
- Add cheese: When the polenta is cooked, stir in the freshly grated cheese of choice.
- Let cool: Line a baking tray with baking paper and pour the polenta on the tray. Spread it evenly with a spoon and let it get cold.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Top pizza: Mix the tomato sauce with dried oregano and spread it over the polenta. Halve and slice the red onion, cut the tomatoes into small wedges and thinly slice the pepper and the sausage. Spread everything on the pizza and add the olives and the crumbled feta cheese.
- Bake for 20-30 minutes in the hot oven until the cheese on top starts to get golden. Serve immediately with a green salad and Greek yogurt or sour cream dollop.
Nutrition Facts : ServingSize 1 /6 of the pizza, Calories 387 kcal, Carbohydrate 41 g, Protein 14 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 1133 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 8 g
POLENTA MINI PIZZAS
This is a tasty snack or lunch that I came up with after reading the suggestion on the back of a polenta tube. This is how I made it, but you could also use mozzarella in place of the ricotta, add some pepperoni, etc. These would also make really cute appetizers.
Provided by ChipotleChick
Categories Lunch/Snacks
Time 10m
Yield 6 mini pizzas, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Heat olive oil on griddle or in frying pan on medium/medium high.
- Slice polenta into six 1/2 inch rounds.
- Fry polenta according to package directions. If there are no directions for frying, fry 5 minutes per side.
- Remove from griddle/pan, and place on a baking sheet. Prepare each slice like you would a pizza, layering 1 tablespoon pasta sauce, a basil leaf, 1 tablespoon ricotta, then 1 teaspoon parmesan. Broil 2-4 minutes until lightly browned.
- Note: Be careful when removing from the oven, especially if you're using a flat baking sheet. The polenta likes to slide around! Serve.
Nutrition Facts : Calories 597.6, Fat 17.2, SaturatedFat 5, Cholesterol 19.7, Sodium 371.6, Carbohydrate 96.4, Fiber 9.6, Sugar 5.2, Protein 17.3
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