A gluten-free substitute to a traditional pizza pie and a perfect solution when you don't have time for proofing dough. The polenta can be prepared, refrigerated and baked the next day too!
crust ingredients
- 7.3 Oz (about 1 1/2 cups) Coarse Cornmeal
- 3 Grams (1 Teaspoon) Kosher Salt
- 3 1/2 Cups Water
- Olive Oil, for brushing
deviations & tips
- Pile on your favorite pizza toppings!
- Instead dried basil, layer fresh basil leaves on top of the tomatoes before adding the vegetables and cheese.
- Prepare cooked polenta in advance and refrigerate until ready to bake.
the method
Pre-heat oven to 350 degrees. Oil a 13" x 9" baking pan.
Pour 2 cups of the water into a small saucepan and bring to a boil. While you're waiting for the water to boil, combine cornmeal, salt, and 1 1/2 cups of cold water. After water comes to a boil, whisk cornmeal mixture into boiling water. Reduce heat to low. Stirring very often, cook for about 10 minutes. Mixture will be very thick.
Cook until polenta gets very thick.
Transfer polenta mixture to baking pan and spread evenly. Brush top with olive oil. Bake for 40-45 minutes or until golden brown around the edges.
Brush top with olive oil before baking.
topping ingredients
- 2 Tablespoons Olive Oil
- 1 1/2 Pounds Vegetables, such as mushrooms, peppers, and zucchini, thinly sliced
- 4-6 oz (1 medium) Onion, thinly sliced
- 10 grams/.3 oz (5-6) Garlic Cloves, minced
- 2 Teaspoons Dried Basil
- 2-3 Grams (1/2-1 Teaspoon) Salt, to taste
- 1/2 Pound Tomatoes, thinly sliced
- 1/2 Pound Mozzarella Cheese, shredded
- Parmesan or Romano, optional
the method
Heat olive oil in skillet over medium heat. Add vegetables (not tomatoes), onions, garlic, basil, and salt and saute for a few minutes or until the vegetables are tender. If using mushrooms or vegetables with a high water content, be sure to cook until the liquid is released and then evaporates. You don't want the topping to be watery.
weigh vegetables before slicing.
Assembly
Heat oven to high broil.
Arrange tomatoes on top the baked crust. Follow with sauteed vegetables. Sprinkle evenly with mozzarella cheese and if desired, with Parmesan or Romano. Bake under broiler for about 5 minutes or until cheese is wonderfully melty and brown. Let cool slightly before serving.
