Polenta Provençal Pizza

Yield: 18 appetizer servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.5g
  • Carbohydrate: 14.3g
  • Fiber: 0.0g
  • Cholesterol: 16mg
  • Iron: 0.0mg
  • Sodium: 144mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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