I love pizza. I really love eating pizza when it’s guilt free and crammed with lots of veggies. It’s an added bonus when I see my kids chowing down delicious, healthy, clean food. So goodbye refined flour crust and hello herbed polenta. Here’s how to whip yours up.
Recipe: Spring Veggie Polenta Pizza
- 1 cup polenta or cornmeal
- 1.5 cup milk (I use organic whole milk, but you can use any kind, including soy or rice or coconut milk)
- 1.5 cup stock (veggie or chicken) or water
- 1 T butter or olive oil
- 1 pinch of salt
- 1 t Italian Seasoning
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/2 t dried oregano
- 1/4 cup pesto or pizza sauce (your personal preference)
- 1 cup shredded mozzarella cheese
Toppings (your choice of course, but here’s a spring option):
- 4-6 asparagus spears, chopped in 1.5 inch pieces and sliced in half
- 1 leek, cleaned well and sliced in very thin rounds
- 1/2 cup spinach, chopped in thin ribbons
- 3 mushrooms, chopped
- small handful of shredded Parmesan cheese
- Optional: 1 cup cooked chicken, diced or shredded
- In a medium saucepan heat milk, stock (or water), butter/olive oil and a pinch of salt just to boiling.
- Turn heat to low and add polenta and spices while stirring constantly to thoroughly mix.
- Once it begins to thicken (takes less than a minute), turn off heat and pour into a greased pan of your choice. I use an 11′ round stone pie dish, but any casserole dish or cake pan will work (the depth of the polenta will vary depending on the size of your dish).
- Preheat oven for 450 degrees
- Place the polenta in the freezer for 20 minutes.
- Brush polenta top with a little olive oil and bake for 20 minutes.
- Take out of the oven and top the pizza: sauce, cheese, selected toppings.
- Bake for 8-10 more minutes.
- Top with a little Parmesan cheese and serve warm.
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
This recipe is so versatile. You can adapt the pizza to whatever you have available for toppings. If you are looking for a lovely vegan version, check out www.sweetnsavorylife.com, where the inspiration for this recipe originated.