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Polenta Pizzas with Mozzarella, Baby Tomatoes and Arugula

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Polenta Pizzas with Mozzarella, Baby Tomatoes and Arugula

Polenta Pizzas with Mozzarella, Baby Tomatoes and Arugula
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total prep
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

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.