Pizza with Polenta Crust

Pizza with Polenta Crust Recipe - a delicious Italian dish

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Pizza with Polenta Crust is a delicious and unique twist on traditional pizza. The crispy polenta crust adds a flavorful and gluten-free base to this classic dish. This recipe is perfect for those looking to try something new and exciting in the world of pizza.

History

The idea of using polenta as a pizza crust originated in Italy, where polenta is a staple in many dishes. Polenta is made from cornmeal and has a rich, creamy texture when cooked. By using polenta as a crust for pizza, you can create a dish that is both hearty and flavorful.

Ingredients

non-stick cooking spray
1.5 cups yellow cornmeal
1 cup cold water
1 cup boiling water
0.5 tsp salt
0.33 cup grated parmesan cheese
1 tbsp olive oil
1 large garlic clove, crushed
0.5 cup sliced white onion
0.5 cup sliced red, green, and yellow bell peppers
1 cup sliced raw mushrooms
0.5 cup sliced black olives
0.5 tsp basil
0.5 tsp oregano
1 tsp freshly ground black pepper
1 tsp crushed red peppercorns
4 oz (113 g) grated mozzarella
1 medium tomato, sliced
0.25 cup grated parmesan cheese

How to prepare

Spray a pie pan with nonstick spray, then preheat the oven to 375°F (191°C).
Place cornmeal in a small bowl.
Add cold water and stir until well mixed.
Stir the cornmeal mixture into a saucepan with boiling water, then cook and stir over low heat until thickened, about 5 minutes.
Remove from heat and stir in salt and Parmesan.
Spread the cornmeal mixture to form a crust in the greased pan, using wet hands or a spatula.
Spread it evenly across the bottom and up the sides.
Bake uncovered for 30 minutes.
Remove from the oven and lower the temperature to 350°F (177°C).
In a sauté pan, heat oil over medium-high heat.
Sauté garlic, onion, peppers, and mushrooms for 5 minutes, until the vegetables are tender.
Remove from heat and stir in black olives, basil, oregano, salt, black pepper, and red peppercorns.
Spread the vegetables onto the crust, then sprinkle mozzarella evenly on top and arrange tomato slices over the cheese.
Sprinkle generously with Parmesan and bake for 20 minutes at 350°F (177°C).

Variations

Add cooked chicken or sausage to the vegetable topping for a meatier pizza.
Experiment with different cheese blends on top of the pizza for a unique flavor profile.

Cooking Tips & Tricks

Make sure to spread the polenta crust evenly in the pie pan to ensure a crispy and even base for your pizza.

- Pre-cooking the vegetables before adding them to the pizza will ensure that they are tender and full of flavor.

- Be generous with the cheese on top of the pizza to create a gooey and delicious topping.

Serving Suggestions

Serve Pizza with Polenta Crust with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Pre-cooking the polenta crust ensures that it is crispy and holds up well under the toppings.

- Sautéing the vegetables before adding them to the pizza adds depth of flavor to the dish.

Ingredient Substitutions

Use different vegetables in the topping, such as zucchini, eggplant, or spinach.

- Substitute the mozzarella cheese with a different type of cheese, such as cheddar or provolone.

Make Ahead Tips

You can prepare the polenta crust ahead of time and store it in the refrigerator until ready to assemble the pizza.

Presentation Ideas

Serve Pizza with Polenta Crust on a large platter and garnish with fresh basil leaves for a beautiful presentation.

Pairing Recommendations

Pair Pizza with Polenta Crust with a glass of red wine, such as a Chianti or Merlot.

Storage and Reheating Instructions

Store any leftover Pizza with Polenta Crust in an airtight container in the refrigerator. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Pizza with Polenta Crust contains approximately 300 calories.

Carbohydrates

Each serving of Pizza with Polenta Crust contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pizza with Polenta Crust contains approximately 15 grams of fats.

Proteins

Each serving of Pizza with Polenta Crust contains approximately 10 grams of proteins.

Vitamins and minerals

Pizza with Polenta Crust is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and cornmeal, which may be allergens for some individuals.

Summary

Pizza with Polenta Crust is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Pizza with Polenta Crust is a delicious and unique twist on traditional pizza. The crispy polenta crust adds a flavorful and gluten-free base to this classic dish. With a balance of carbohydrates, fats, and proteins, this recipe is a satisfying and nutritious meal option.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Pizza with Polenta Crust. It was a sunny afternoon, and I was going through an old cookbook that my mother had passed down to me. As I flipped through the pages, a faded piece of paper fell out, and on it was written the instructions for this unique and delicious dish.

The recipe had been handed down to my mother from her own grandmother, who had learned it from a neighbor who had immigrated from Italy. It was a family secret, passed down through the generations, and I felt honored to have stumbled upon it.

I had never made a pizza with a polenta crust before, but I was intrigued by the idea. I had always loved experimenting in the kitchen, and this seemed like the perfect opportunity to try something new. So, with a sense of excitement and anticipation, I set to work gathering the ingredients and preparing the dish.

The first step was to make the polenta crust. I boiled water in a pot, then slowly added the cornmeal, stirring constantly to prevent lumps from forming. As the mixture thickened, I added butter and grated Parmesan cheese, giving it a rich and creamy texture. Once the polenta was cooked, I spread it out on a baking sheet, forming a thin crust that would serve as the base for the pizza.

Next, I prepared the toppings. I sautéed onions and bell peppers in olive oil, adding a generous amount of garlic and fresh herbs for flavor. I then spread a layer of tomato sauce over the polenta crust, followed by the sautéed vegetables and slices of mozzarella cheese. Finally, I sprinkled the pizza with a handful of black olives and a drizzle of balsamic glaze, giving it a touch of sweetness and acidity.

As I slid the pizza into the oven, the aroma of melted cheese and roasted vegetables filled the kitchen, making my mouth water in anticipation. I watched through the oven door as the crust turned golden brown and the cheese bubbled and melted, creating a tantalizingly delicious sight.

When the timer chimed, I carefully removed the pizza from the oven, the crust crispy and golden, the cheese melted and gooey. I sliced it into wedges and served it to my family, who eagerly dug in, savoring each bite with delight.

The flavors of the pizza were unlike anything I had ever tasted before. The creamy polenta crust was a perfect complement to the savory toppings, creating a harmonious blend of textures and flavors that left us all wanting more. It was a dish that brought us together around the dinner table, sharing stories and laughter as we enjoyed each delicious slice.

Since that day, Pizza with Polenta Crust has become a favorite in our family, a recipe that I am proud to have discovered and perfected. It is a dish that brings back memories of family gatherings and shared meals, a reminder of the joy that cooking and sharing food can bring.

As I look back on that sunny afternoon when I first found the recipe, I am grateful for the curiosity that led me to try something new and the joy that it has brought to my family. Cooking is more than just a way to nourish our bodies; it is a way to connect with our loved ones, to create lasting memories, and to celebrate the simple joys of life. And for that, I am truly thankful.