Polenta Pizza with Heirloom Tomatoes and Summer Squash, adapted with gratitude from a recipe at Athoughtforfood.net
Yield
2 pizzas (serves 6-8)
Ingredients
3 cups water
1 cup corn grits/polenta
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Vegan cheese
1.5 tablespoons olive oil
1-2 (depending on size) heirloom tomatoes, cut into 1/4-inch thick slices
1 small zucchini or yellow squash, sliced into thin rounds
1 cup grated Vegan cheese
6 fresh basil leaves
Salt
Black pepper
Directions
In a pot, bring water to a boil. Add salt, pepper, garlic powder and oregano to water. Stir in polenta and reduce heat to medium. Cook for 5 minutes, stirring frequently. Remove from heat and cover for 3 minutes. Transfer cooked polenta to mixing bowl. Let cool for five minutes. Mix in 1/2 cup grated Vegan cheese.
Drizzle 1 tablespoon olive oil onto a large rimmed baking sheet. Spoon cheesy polenta onto baking sheet and spread into 10″ round with a thickness of about a 1/2 inch. Cover baking sheet with plastic wrap and transfer to the refrigerator. Let chill for an hour to let the polenta set.
Preheat oven to 450 degrees F. Remove baking sheet from the fridge. Using a spoon, spread 1 teaspoon olive oil over the top of the polenta crust. Bake the crust for 15-20 minutes, or until it begins to crisp around the edges. Remove from oven and top with sliced tomato and squash. Sprinkle 1 cup of Vegan cheese over the pizza. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for another 10-12 minutes or until the cheese has melted and begins to bubble. Remove from oven and add fresh basil before serving. I toss all the veggies in olive oil and oven roast them prior to topping the pizza.
LuckyLaceyKS on
Ohh this sounds delicious! How is the texture of the polenta crust after baking it? Is it crispy like traditional crust?
MarioRex on
I’m curious to try this, polenta dough sounds odd but interesting.
Mounds-Rose on
Sounds great! I do similar but with chick pea flour
5 Comments
Polenta Pizza with Heirloom Tomatoes and Summer Squash, adapted with gratitude from a recipe at Athoughtforfood.net
Yield
2 pizzas (serves 6-8)
Ingredients
3 cups water
1 cup corn grits/polenta
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Vegan cheese
1.5 tablespoons olive oil
1-2 (depending on size) heirloom tomatoes, cut into 1/4-inch thick slices
1 small zucchini or yellow squash, sliced into thin rounds
1 cup grated Vegan cheese
6 fresh basil leaves
Salt
Black pepper
Directions
In a pot, bring water to a boil. Add salt, pepper, garlic powder and oregano to water. Stir in polenta and reduce heat to medium. Cook for 5 minutes, stirring frequently. Remove from heat and cover for 3 minutes. Transfer cooked polenta to mixing bowl. Let cool for five minutes. Mix in 1/2 cup grated Vegan cheese.
Drizzle 1 tablespoon olive oil onto a large rimmed baking sheet. Spoon cheesy polenta onto baking sheet and spread into 10″ round with a thickness of about a 1/2 inch. Cover baking sheet with plastic wrap and transfer to the refrigerator. Let chill for an hour to let the polenta set.
Preheat oven to 450 degrees F. Remove baking sheet from the fridge. Using a spoon, spread 1 teaspoon olive oil over the top of the polenta crust. Bake the crust for 15-20 minutes, or until it begins to crisp around the edges. Remove from oven and top with sliced tomato and squash. Sprinkle 1 cup of Vegan cheese over the pizza. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for another 10-12 minutes or until the cheese has melted and begins to bubble. Remove from oven and add fresh basil before serving. I toss all the veggies in olive oil and oven roast them prior to topping the pizza.
Ohh this sounds delicious! How is the texture of the polenta crust after baking it? Is it crispy like traditional crust?
I’m curious to try this, polenta dough sounds odd but interesting.
Sounds great! I do similar but with chick pea flour
Wow, that looks so good 🤤🫶