Polenta Pizza
POLENTA INGREDIENTS:
4 cups water
1 tsp Himalayan salt
1 cup Bob’s Red Mill polenta
1 & 1/2 Tbsp vegan butter or real butter, optional
POLENTA METHOD:
Bring the water and salt to a boil
Gradually whisk in the polenta, stirring until it thickens to prevent clumps from forming
Reduce heat, cover with lid and simmer gently for 30 minutes, stirring frequently to prevent sticking until mixture is smooth and thick
Stir in butter
Grease a large baking sheet and pour in mixture, spreading until 1/4 - 1/3 inch thick
Cover and chill in fridge at least 3 hours or overnight
TOPPING INGREDIENTS:
1 medium sized red bell pepper, de-seeded and diced
1 cup mushrooms, sliced
1 medium sized orange bell pepper, de-seeded and diced
1 medium red onion, peeled and sliced
2 tbsp avocado oil
Salt and black pepper to taste
1 tsp salt-free garlic and herb spice
TOPPING METHOD:
Massage avocado oil into veggies
Oven bake the veggies at 400 F for 15 - 20 minutes
PIZZA INGREDIENTS:
4 Tbsp pizza sauce
2-3 Tbsp sliced sun-dried tomatoes or 1/2 cup baby tomatoes, halved
2 handfuls fresh arugula
PIZZA METHOD:
Remove polenta pizza base from fridge
Baste with 1 tbsp of olive or avocado oil
Bake at 440 F for 20 minutes
Spread 4 tbsp pizza sauce around the outside of the crust (1 inch thick) and basil pesto on the rest
Top with the oven baked veggies and tomatoes
If desired, sprinkle with cheese or a cheese alternative
Bake for another 10 to 15 minutes
Top with arugula