Polenta Pizzas with Mozzarella, Baby Tomatoes and Arugula

Polenta Pizzas with Mozzarella, Baby Tomatoes and Arugula

Provided by: TASTE

50 mins total 30 mins prep Full Screen

Servings

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.

Ingredients

• 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

Directions

• 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.

• Filed under:
• Cheese,
• Vegetable,
• Italian,
• Baking,
• Vegetarian,
• Gluten Free,
• Kid-Friendly,
• Nut Free,
• Healthy,
• Main Dish,
• Pizza

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