Recipe by: Jazzy Vegetarian
Perfect for a casual party, Polenta Pizza features a gluten-free crust topped with ripe tomatoes, fresh basil, artichoke hearts and classic Italian seasonings.
Makes 4 servings.
- 3 cups, plus 2 tablespoons water
- 1 cup polenta (corn grits)
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 2 cloves minced garlic
- 2 to 3 teaspoons PAPA VINCE extra-virgin olive oil
- 3 medium-large tomatoes, sliced
- 4 tablespoons chopped fresh basil, divided
- 1 teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper
- Salt and pepper, to taste
- Freshly ground pepper
- 5 to 10 marinated artichoke hearts, cut in half
- Make the polenta by bringing the water to a boil in a medium sauce pan over medium heat. Decrease the heat to medium-low or low. Pour the polenta steadily into the water, while stirring constantly. Stir in the basil and salt. Stir the polenta frequently for 25 to 30 minutes, or until it is thickened. (The polenta is ready when it easily comes away from the side of the pan and supports a wooden spoon.)
- Pour the polenta onto a 12-inch pizza pan and carefully spread into an even layer using a rubber spatula. (The edges of the crust should be slightly raised to hold the toppings in place.)
- Refrigerate for 1 to 2 hours, or until firm to the touch. (The polenta crust may be made the day before, covered, and refrigerated overnight.)
- Preheat the oven to 400 degrees F. Bake the crust for 12 minutes. Put the pan on a wire rack and let stand for 5 to 10 minutes.
- Put the garlic and olive oil in a small bowl and stir to combine. Arrange the tomato slices on top of the crust by overlapping them in a spiral fashion, leaving 1/4 inch of the crust exposed on the outer perimeter. Drizzle the garlic and olive oil over the tomato slices. Sprinkle 2 tablespoons chopped fresh basil over the tomatoes and garlic. Top with the Italian seasoning and red pepper. Season with salt and pepper, to taste.
- Arrange the artichokes on top of the pizza. Bake for 15 minutes. Increase the heat to 425 degrees F and bake for 15 to 25 minutes more, or until the crust is crisp and the tomatoes are bubbling hot.
- Sprinkle the remaining 2 tablespoons chopped fresh basil over the pizza. Put the pan on a wire rack and cool for 5 to 10 minutes. Slice and serve hot.
Recipe from JAZZY VEGETARIAN CLASSICS by Laura Theodore, © 2015. Published by BenBella Books. Reprinted by permission.