Deep-Dish Polenta Pizza

Real Simple
Deep-Dish Polenta PizzaRecipe
Photo: John Kernick
Makes 4 to 6 servings


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1 tablespoon plus 1 teaspoon olive oil
1 cup polenta or cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup (about 2 ounces) grated Parmesan
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, drained and thinly sliced
4 ounces mozzarella, cut into a 1/2-inch dice


Prep: 15 Minutes
Other: 30 Minutes

Heat oven to 400° F. Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside.

In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, 1/4 teaspoon of the pepper, and the Parmesan. Remove from heat.

Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge.

In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta. Bake for 30 minutes. Cut into wedges.

Tip: This crisp polenta crust can accommodate almost any pizza topping. Try arugula and prosciutto, sausage and garlic, or caramelized onions and mushrooms.

Created date

February 2007

Nutritional Information

Calories 299
Caloriesfromfat 48 %
Fat 16 g
Satfat 0 g
Cholesterol 16 mg
Sodium 1,051 mg
Carbohydrate 27 g
Fiber 4 g
Sugars 1 g
Protein 16 g