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.

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.

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.

Add the mozzarella and bake the polenta pizza again, 5 minutes. Finally, add the oregano leaves and serve melty & hot.