Polenta Pizza, a simple pizza to prepare even with leftover polenta. A gluten-free recipe, crispy on the edges and gooey, loved by everyone. This is a very tasty, easy recipe that doesn’t require rising and can be enriched with whatever you like on classic pizza. You can bake the polenta pizza or cook it in a pan, and it’s always delicious. If you like polenta recipes, try the pasticciata polenta, or the polenta with gorgonzola and walnuts, also delicious is the polenta with taleggio and mushrooms or the polenta with lentils. If you are looking for something tasty, try the polenta cakes.
Let’s get to work and prepare the polenta pizza together.
OTHER PIZZA RECIPES
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 cups yellow cornmeal
- 2 tbsp chopped celery, carrot, and onion
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste oregano
- 5 oz scamorza cheese
- 1 cup tomato sauce
- A few leaves basil
- 2 tbsp breadcrumbs
Tools
- Pan
- Casserole
- Baking Tray 12 inches
Steps for preparing polenta pizza
Sauté a chopped mix of celery, carrot, and onion in a pan with extra virgin olive oil, add the tomato sauce, torn basil leaves, salt, and cook until the sauce thickens well.
Prepare the polenta following the instructions on the package. You can use either quick-cooking or classic-cooking polenta. Brush a pizza baking tray with oil and sprinkle with breadcrumbs. Pour the polenta and spread it over the entire surface.
Season the polenta pizza with the sauce, oregano, and diced cheese. Bake at 356°F, static, until the cheese has melted. Serve the hot, gooey pizza.
Storage
Store the polenta pizza in the fridge for a couple of days.
