We made a vegan version:spread vegan pizza sauce over crust, mix non dairy mozz., vegan pepperoni, bell pepper, red onion, and sliced banana peppers for filling. Yummy!
Deep-Dish Polenta Pizza
Photo: John Kernick
Yield: Makes 4 to 6 servings
More From Real Simple
Other: 30 Minutes
Amount per serving
- Calories: 299
- Calories from fat: 48%
- Fat: 16g
- Saturated fat: 0g
- Cholesterol: 16mg
- Sodium: 1,051mg
- Carbohydrate: 27g
- Fiber: 4g
- Sugars: 1g
- Protein: 16g
- 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
- 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.
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