Polenta pizzas with mozzarella
A thin layer of baked polenta makes a good base for a cheesy pizza topping. Eat it straight from the oven while the mozzarella is still soft and gooey.
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Cook's Tips: | Add slices of Italian salami or bits of anchovy and some smashed olives. Use a ready-made basil pesto instead of the basil oil. |
| Prep Time: | 30 minutes |
Ingredients
- 500ml polenta
- 200g soft mozzarella, thinly sliced
- 200 to 250g baby tomatoes, halved
- 1/2 cup basil leaves, finely chopped
- 2 Tbsp olive oil, to drizzle
- 5 garlic cloves, finely chopped
- salt
- Black pepper, freshly ground
- parmesan, finely grated, for dusting
- rocket, for garnish
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Cooking Instructions
- Pre-heat the oven to 190°C.
- Cook the polenta according to packet instructions. Immediately turn the hot polenta into four well-oiled 20cm, round pizza pans or one rectangular baking pan. Spread into an even layer (if it’s very thick, use a metal spatula dipped into boiling water).
- Top with the mozzarella and tomatoes.
- Blend the basil with the oil and garlic and drizzle over the pizzas. Season and dust with parmesan.
- Bake for 20 minutes or until browned in patches.
- Serve immediately, garnished with rocket leaves.
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