Polenta Pizza
Recipe Ingredients
750ml strong vegetable stock
175g fine polenta (dry)
40g freshly grated Parmesan cheese
salt and freshly ground black pepper
75g tomato purée
1.5 tbsp extra-virgin olive oil
1.5 tsp dried origanum
1 tbsp water
125g ball buffalo mozzarella, torn into pieces
200g vegetable antipasti
large handful rocket leaves, to garnish
Recipe Directions
1.. Preheat oven to 220°C. Line a large baking sheet with greaseproof paper. Pour stock into a large pot, bring to the boil and stir in the polenta. Simmer for 5 minutes, stirring continuously (be careful, as it may bubble volcanically!), until the mixture thickens. Stir in the Parmesan and lots of seasoning, then tip onto the prepared tray and spread to make a 30cm-wide circle. Leave to cool while you prepare the toppings.
2. In a small bowl, stir together the tomato purée, oil and origanum with 1 tablespoon water to make a smooth sauce. Spread evenly over the polenta base, leaving a 2cm border
3.Scatter over mozzarella and antipasti, and cook in the oven for 15 minutes or until the cheese is bubbling and golden. Scatter over the rocket, cut into wedges and serve.
