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Deep-Dish Polenta Pizza

Photo: John Kernick
Prep time 15 mins
Other time 30 mins
Yield Makes 4 to 6 servings


  • 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

Nutrition 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

How to Make It

  1. 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.