Yield: 8 Servings
|\N \N||Safflower oil -- to coat|
|\N \N||Baking sheet|
|1 cup||Cold water|
|1 cup||Boiling water|
|1 cup||Grated lowfat mozzarella|
|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|
|¼ cup||Chopped parsley|
|1 tablespoon||Minced fresh basil|
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