Get ready to transform your pizza night with a mouthwatering twist that combines the creamy texture of traditional Italian polenta with the irresistible flavors of a classic pizza. This Rustic Polenta Pizza is not just a meal; it's a culinary adventure that brings together the best of both worlds - a gluten-free base that's crispy on the edges, topped with rich marinara sauce, melted cheese, and a burst of fresh herbs that will transport your taste buds straight to the Italian countryside!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups polenta
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh herbs (basil, oregano, thyme)
Instructions
- In a large heavy-bottomed pot, bring 4 cups of water to a rolling boil. Add 1 teaspoon of salt to the water.
- Slowly whisk in the 2 cups of polenta, stirring continuously to prevent lumps from forming. Reduce heat to low and continue stirring for about 15-20 minutes until the polenta becomes thick and pulls away from the sides of the pot.
- Grease a large baking sheet or pizza pan with 1 tablespoon of olive oil. Pour the hot polenta into the pan, spreading it evenly to create a smooth, flat surface about 1/2 inch thick. Allow to cool and set for 10-15 minutes at room temperature.
- Preheat the oven to 425°F (220°C). Once the polenta base has set and firmed up, spread the marinara sauce evenly across the surface, leaving a small border around the edges.
- Sprinkle the shredded mozzarella cheese over the marinara sauce, then add the grated Parmesan cheese on top for extra flavor.
- Chop the fresh herbs finely - mix basil, oregano, and thyme. Scatter the herbs evenly across the cheese-covered surface.
- Place the polenta pizza in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden brown and the edges of the polenta are crispy and slightly golden.
- Remove from the oven and let cool for 5 minutes. Slice into wedges and serve hot, garnishing with additional fresh herbs if desired.
Tips
- Whisk Continuously: When cooking polenta, constant stirring is key to preventing lumps and achieving a smooth, creamy base.
- Let It Set: Allow the polenta base to cool and firm up completely before adding toppings. This ensures a sturdy foundation for your pizza.
- Herb Selection: Use fresh herbs for maximum flavor. If fresh herbs aren't available, dried herbs can work, but use them sparingly.
- Cheese Tip: For extra flavor, try mixing different types of cheese like fontina or provolone with the mozzarella and Parmesan.
- Crispy Edges: For an extra crispy base, you can briefly broil the pizza for 2-3 minutes at the end of cooking to achieve golden, crunchy edges.
- Serving Suggestion: Serve immediately while the cheese is still melted and the base is warm and crispy.
- Make-Ahead Option: You can prepare the polenta base in advance and store it in the refrigerator, making weeknight cooking a breeze!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 25mg
