Deep-Dish Polenta Pizza

Photo: John Kernick

Yield: Makes 4 to 6 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 30 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  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.
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