Polenta pizza
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Safflower oil -- to coat | ||
| Baking sheet | ||
| 2 | cups | Polenta |
| 1 | cup | Cold water |
| 1 | cup | Boiling water |
| 2 | Eggs | |
| 1 | cup | Grated lowfat mozzarella |
| Cheese | ||
| ¼ | cup | Chopped green onions |
| 1 | teaspoon | Olive oil |
| ¼ | cup | Red bell pepper -- chopped |
| 1 | cup | Thinly sliced mushrooms |
| 2 | cups | Basic Pizza Sauce |
| 1 | cup | Thickly sliced plum |
| Tomatoes | ||
| ¼ | cup | Chopped parsley |
| 1 | tablespoon | Minced fresh basil |
Directions
1. Preheat oven to 450 degrees F. Lightly oil a 12- by 15-inch baking sheet.
2. In a large bowl combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly into baking sheet. Bake until lightly browned and crisp (10 to 15 minutes).
3. In a large skillet over medium-high heat, saute green onions in olive oil for 1 minute, then add bell pepper and mushrooms. Cover and let steam for 5 minutes.
4. Spoon sauce over cornmeal crust, then top with sauteed vegetables, sliced tomatoes, parsley, and basil. Bake until bubbly (12 to 15 minutes).
Recipe By : the California Culinary Academy File