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🍕 Crispy Polenta Pizza with Tomato and Pesto

367 kcal · 30 min · 4 servings

Crispy Polenta Pizza with Tomato and Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the broth to a boil in a pot.
  2. 2. Remove the pot from the heat and stir in the cornmeal (polenta).
  3. 3. Place the pot back on the stove and cook the polenta over low heat for about 5 minutes, stirring occasionally.
  4. 4. Remove the pot from the heat and let the polenta swell for another 5 minutes, stirring a few times.
  5. 5. Season the polenta to taste with salt.
  6. 6. Line a baking sheet with baking paper.
  7. 7. Spread the polenta onto the tray and flatten it into a square (approx. 32x32 cm) using a rubber spatula.
  8. 8. Let the polenta base cool down slightly.
  9. 9. Wash the tomatoes thoroughly.
  10. 10. Cut out the stem areas of the tomatoes in a wedge shape.
  11. 11. Slice the tomatoes.
  12. 12. Drain the mozzarella.
  13. 13. Slice the mozzarella.
  14. 14. Spread pesto over the cooled polenta.
  15. 15. Top the pizza with the tomato and mozzarella slices.
  16. 16. Season the toppings with salt and pepper.
  17. 17. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
  18. 18. Place the pizza on the lowest rack and bake for about 20 minutes.
  19. 19. Wash the basil and shake it dry.
  20. 20. Pluck the basil leaves and chop them roughly.
  21. 21. Remove the finished polenta pizza from the oven.
  22. 22. Lift the pizza off the tray along with the baking paper.
  23. 23. Cut the pizza into 6 pieces.
  24. 24. Sprinkle the chopped basil over the pizza.
  25. 25. Serve the pizza immediately.

Nutrition per serving