Polenta Pizzas with Mozzarella, Baby Tomatoes and Arugula
Provided by: TASTE
A thin layer of baked polenta makes a good base for a cheesy pizza topping. Eat it straight from the oven while the mozzarella is still soft and gooey.
- 2 cups polenta
- 2 10-ounce balls soft, fresh mozzarella, thinly sliced
- 1/2 pound cherry or grape tomatoes, halved
- A handful of basil leaves
- 1/2 cup olive oil
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
- Finely grated Parmesan, for dusting
- Arugula, for serving
- Preheat the oven to 375°F.
- Cook the polenta according to packet instructions. Immediately turn the hot polenta into four well-oiled 8-inch, round pizza pans or one rectangular baking pan. Spread into an even layer (if it's very thick, use a metal spatula dipped into boiling water). Top with the mozzarella and tomatoes. Blend the basil with the oil and garlic and drizzle over the pizzas. Season and dust with Parmesan.
- Bake for 20 minutes or until browned in patches. Serve immediately, garnished with arugula leaves.
- Cook's tips: Add slices of Italian salami or bits of anchovy and some smashed olives. Use a ready-made basil pesto instead of the basil oil.