Polenta Provençal Pizza

Recipe from

Oxmoor House

Nutritional Information

Calories 128
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.5 g
Carbohydrate 14.3 g
Fiber 0.0 g
Cholesterol 16 mg
Iron 0.0 mg
Sodium 144 mg
Calcium 0.0 mg


1 1/3 cups stone ground cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup warm water
2 tablespoons olive oil
Vegetable cooking spray
1 1/2 cups firmly packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup light ricotta cheese
2 tablespoons canned no-salt-added chicken broth, undiluted
2 cloves garlic, cut in half
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
1 cup diced sweet red pepper
3/4 cup drained and chopped canned artichoke hearts


Combine cornmeal, flour, and salt in a medium bowl; stir well. Combine water and olive oil; stir with a wire whisk until blended. Add oil mixture to cornmeal mixture, stirring just until dry ingredients are moistened.

Press mixture into bottom and 1/2 inch up sides of a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 425° for 5 minutes. Let cool completely on a wire rack.

Position knife blade in food processor bowl; add basil and next 4 ingredients. Process 1 minute or until smooth, scraping sides of processor bowl once. Spread basil mixture over cornmeal crust, leaving a 1/2-inch border on all sides. Sprinkle with mozzarella cheese, chicken, red pepper, and artichoke. Bake, uncovered, at 425° for 30 minutes or until crust is set. Cut into 18 rectangles.