Best Polenta Pizza
A Gourmet Twist on a Classic Favorite
Pizza is a beloved dish worldwide, and its versatility allows for endless creativity in the kitchen. One such innovative take on the classic pizza is the Polenta Pizza, which swaps out the traditional dough for a delightful polenta crust. This recipe not only offers a gluten-free alternative but also introduces a unique texture and flavor profile that will impress any pizza aficionado.
What is Polenta and Is it Healthy?
Polenta is a traditional Italian dish made from cornmeal. It’s a versatile food that can be served as a side dish, used as a base for sauces, or even formed into cakes and fried. As a plant-based food, polenta is naturally vegetarian. It’s also a great source of complex carbohydrates and fiber, which can help you feel full and satisfied. Additionally, polenta is low in fat and calories, making it a healthy choice for those watching their weight or managing their cholesterol levels. However, like any food, its healthiness can depend on how it’s prepared and what it’s served with. So, for a healthy polenta dish, consider topping it with a variety of colorful vegetables and a sprinkle of your favorite herbs.
Ingredients: A Symphony of Flavors The recipe calls for a harmonious blend of fresh ingredients, starting with heirloom tomatoes and a medley of herbs for the tomato sauce. The polenta crust is made from a roll of polenta, crisped to perfection with avocado oil. The cashew herbed topping adds a creamy, nutty layer, while the pizza toppings include artichoke hearts, mozzarella cheese, and olives, creating a mosaic of tastes and textures.
Step-by-Step Instructions: Crafting the Perfect Polenta Pizza The process begins with roasting the tomatoes and garlic, which are then blended into a rich tomato sauce. Parallelly, the cashew herb mixture is pulsed until semi-smooth. The polenta is sliced and laid out on the oven sheet, topped with the homemade sauce, cashew herb topping, and the rest of the toppings. After a final bake, the pizza emerges with melted cheese, warm veggies, and a soft polenta crust.
The Final Product: A Culinary Masterpiece The result is a visually stunning and mouthwatering pizza that’s perfect for serving immediately. Each bite offers a burst of flavors, from the tangy tomato sauce to the creamy cashew topping, all supported by the firm yet tender polenta crust. This Polenta Pizza recipe is not just a meal; it’s an experience that showcases the beauty of combining traditional techniques with modern twists.
A New Pizza Paradigm This Polenta Pizza recipe redefines what pizza can be, proving that with a little creativity, even the most classic dishes can be transformed into something extraordinary. Whether you’re a pizza purist or a culinary explorer, this recipe is sure to delight your palate and inspire your next kitchen adventure.
Ingredients:
Tomato Sauce
1 lb. Heirloom Tomatoes
Sea Salt
8 Garlic cloves
2 tbsp Basil
2 tbsp chives
2 tbsp sage
Polenta Pizza Crust
1 roll of polenta
Avocado Oil
Cashew Herbed Topping
3/4 lemon juiced
1 cup cashew pieces
1 tsp sea salt
1 tbsp basil (you can use the squeeze tube basil)
1/4 water
Pizza topping
1 can Artichoke hearts in oil (drain out oil well)
1/2 Mozzarella Cheese Ball
1/2 Canned Olives (12oz)
Step by step instructions:
Preheat oven to 350
Tomato sauce
- Cut all heirloom tomatoes in quarters and take garlic cloves out of their skins
- Place on Oven sheet and splash with oil making sure to coat all sides
- Roast for 30 minutes
- After they are finished in the oven, drop into the blender you mixed the cashew herb and pulse blend to make a pizza tomato sauce topping.
Cashew Herb
- While the tomatoes are in the oven, take lemon juice, cashews, sea salt, basil and water and drop it into the blender
- Pulse until semi smooth
Putting the rest together
- Cut the polenta into 1/4 inch circles and spread on same oven sheet the tomatoes were roasted on. There should be enough oil left over coating the pan.
- Drop a bit of tomato sauce on each polenta circle
- Slowly spoon the cashew herb topping on top of the sauce on each circle
- Slice up the artichoke hearts into strips and place them on top of the herb topping
- Spread out chopped up olives around the circles as well
- Top them all off with thin slices of mozzarella cheese
- Drop back in the oven for 20 minutes
- The cheese should be melted, veggies heated through and the polenta should be soft.
- Take oven of the oven and server immediately.
Check out Another Vegetarian Recipe: Chickpea Curry with Spinach and Rice
Also Take a Look at: Carmelized Onion Pizza!
Best Polenta Pizza
Ingredients
Tomato Sauce
- 1 lb. Heirloom Tomatoes
- Sea Salt
- 8 Garlic cloves
- 2 tbsp Basil
- 2 tbsp chives
- 2 tbsp sage
Polenta Pizza Crust
- 1 roll of polenta
- Avocado Oil
Cashew Herbed Topping
- 3/4 whole lemon juiced
- 1 cup cashew pieces
- 1 tsp sea salt
- 1 tbsp basil you can use the squeeze tube basil
- 1/4 water
Pizza topping
- 1 can Artichoke hearts in oil drain out oil well
- 1/2 Mozzarella Cheese Ball
- 1/2 Canned Olives 12oz
Instructions
- Preheat oven to 350
Tomato sauce
- Cut all heirloom tomatoes in quarters and take garlic cloves out of their skins
- Place on Oven sheet and splash with oil making sure to coat all sides
- Roast for 30 minutes
- After they are finished in the oven, drop into the blender you mixed the cashew herb and pulse blend to make a pizza tomato sauce topping.
Cashew Herb
- While the tomatoes are in the oven, take lemon juice, cashews, sea salt, basil and water and drop it into the blender
- Pulse until semi smooth
Putting the rest together
- Cut the polenta into 1/4 inch circles and spread on same oven sheet the tomatoes were roasted on. There should be enough oil left over coating the pan.
- Drop a bit of tomato sauce on each polenta circle
- Slowly spoon the cashew herb topping on top of the sauce on each circle
- Slice up the artichoke hearts into strips and place them on top of the herb topping
- Spread out chopped up olives around the circles as well
- Top them all off with thin slices of mozzarella cheese
- Drop back in the oven for 20 minutes
- The cheese should be melted, veggies heated through and the polenta should be soft.
- Take oven of the oven and server immediately.
