my polenta pizza recipe

polenta dishes: polenta pizza, a delicious, easier and faster way to have melted mozzarella for dinner.

 

simple polenta pizza crust recipe by #gourmetproject

 

Here we are, posting the last recipe of the gold project: the polenta pizza recipe.

Who knew you can make pizza out of polenta? Believe me, it is a delicious, easier and faster way to have melted mozzarella. Laid over sweet tomato sauce and a crunchy base.

polenta pizza recipe

Course street food
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 cup polenta cornmeal flour
  • 3 cups water
  • extra-virgin olive oil
  • ½ tsp salt
  • 2 tbsp grated parmesan cheese
  • 1 fior di latte mozzarella
  • 4 tbsp tomato passata
  • 3-4 sprigs fresh or dry oregano

Instructions

  1. Preheat oven to 200-220°C (390-430°F). Dice the mozzarella. To help it loose excess liquids, place it in a drainer. Line two of your oven sheets with parchment paper.
  2. Bring the water to a boil in a medium/small pot. Add salt and 1 tbsp of olive oil and stir. Add the polenta flour and stir until completely absorbed. Add parmesan and mix quickly.
  3. Use a big spoon to display half of the polenta on each sheet and give it a circular shape. Let it rest for about 20 minutes. Add the tomato puree and distribute it evenly. Bake in the oven 25-35 minutes or until it gets crispy golden edges.
  4. Add the mozzarella and bake the polenta pizza again, 5 minutes. Finally, add the oregano leaves and serve melty & hot.

enjoy polenta pizza

Claudia Rinaldi

Claudia Rinaldi

Author

Digital artisan and curator of the Simposio book series; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.