Polenta Pizza with Vegetables Recipe
Description:
Polenta Pizza with Vegetables is a delightful and innovative twist on the classic pizza. With a base made from polenta (yellow cornmeal), it offers a satisfying texture and hearty flavor, perfect for anyone looking to enjoy a vegetarian meal. Topped with fresh, colorful vegetables and a blend of aromatic herbs, this dish can be assembled quickly and is ideal for any meal of the day. The crispy edges of the polenta contrast beautifully with the melted cheese and roasted vegetables, making every bite an absolute treat.
Cuisine: Italian
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Makki Ka Atta (Yellow Corn Meal Flour) | 3/4 cup |
| Milk | 1/2 cup |
| Water | 1-1/2 cups |
| Whole Black Peppercorns (crushed) | 1 teaspoon |
| Extra Virgin Olive Oil | 1 tablespoon + extra for greasing pan |
| Salt | To taste |
| Homemade Pizza and Pasta Sauce | 1/3 cup or as required |
| Red, Yellow, and Green Bell Peppers (Capsicum) | 1/4 cup, sliced for topping |
| Button Mushrooms | 1/4 cup, sliced for topping |
| Mixed Herbs (Dried) | 2 teaspoons (of your choice) |
| Onions | 1/4 cup, sliced for topping |
| Cheese (grated) | 2 tablespoons |
Preparation Time
10 minutes
Cooking Time
60 minutes
Instructions
-
Preheat the Oven:
Begin by preheating your oven to 200°C (392°F). Meanwhile, brush an 8-inch pizza pan generously with olive oil to ensure the polenta doesn’t stick. -
Prepare the Polenta Base:
In a saucepan, combine water, milk, and 1 tablespoon of olive oil. Heat the mixture over medium-high heat, adding salt and black pepper. Bring it to a boil. -
Cook the Polenta:
Once the liquid begins to boil, slowly add the Makki Ka Atta (yellow cornmeal), stirring continuously to prevent any lumps from forming. Reduce the heat to low and cover the saucepan. Let it cook for 15-20 minutes, stirring occasionally, until the polenta thickens to a creamy consistency. -
Bake the Polenta Base:
Carefully pour the thickened polenta into the prepared pizza pan and spread it evenly across the surface. Place the pan in the preheated oven and bake for 15-20 minutes, or until the polenta has firmed up and the edges turn slightly golden. -
Assemble the Pizza:
Remove the baked polenta base from the oven. Spread a thin layer of homemade pizza and pasta sauce over the top, ensuring an even coating. Then, layer on the colorful bell peppers, sliced mushrooms, and onions. -
Add the Finishing Touches:
Sprinkle the mixed herbs over the veggies and top everything with a generous amount of grated cheese. The cheese will melt and bind the toppings together, enhancing the flavors. -
Bake the Assembled Pizza:
Return the pizza to the oven and bake for another 5-8 minutes, or until the cheese has melted and slightly browned, and the vegetables have roasted just enough to bring out their natural sweetness. -
Cool and Serve:
Once done, remove the pizza from the oven and let it cool for a few minutes. This allows the polenta to set and makes it easier to slice. Serve the Polenta Pizza with Vegetables hot, and enjoy the crispy, cheesy goodness.
Serving Suggestions:
To complete your meal, pair this Polenta Pizza with refreshing Pineapple and Cheese Skewers, a deliciously creamy Penne Pasta in Spinach Basil Pesto Sauce, and a chilled glass of Red Wine Sangria Cocktail for the perfect weekend spread.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 8g |
| Carbohydrates | 35g |
| Fat | 10g |
| Fiber | 4g |
| Sugars | 5g |
| Sodium | 320mg |
This Polenta Pizza with Vegetables recipe combines the wholesome goodness of cornmeal with vibrant veggies and melted cheese, making it an ideal choice for those seeking a hearty, healthy, and vegetarian alternative to traditional pizza. The simplicity of ingredients ensures that anyone can whip it up for a satisfying meal, no matter the occasion.
