Polenta Pizza

Deep Dish Polenta Pizza
Serves: 4
  • 1 Tbsp extra virgin olive oil
  • 1 cup polenta (not instant)
  • ¼ cup Parmesan grated
  • kosher salt and black pepper
  • ½ head radicchio, shredded
  • ½ cup sun-dried tomatoes (not oli packed), thinly sliced
  • 4 oz mozzarella, cut into ½-inch pieces
  1. Heat oven to 425° F. Oil a 9 inch pie plate; set aside.
  2. In a medium saucepan, bring 2¼ cups water to a boil.
  3. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes.
  4. Stir in the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.
  5. In a bowl, combine the radicchio, tomatoes, and mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
  6. Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 20 to 25 minutes.
Nutrition Information
Calories: 320 Fat: 14 g Carbohydrates: 34 g Sodium: 863 mg Fiber: 3 g Protein: 16 g


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