Polenta is a versatile Italian ingredient that should be one of your pantry staples. Why? Because it can be used in tons of different applications. Take this recipe for example: the instant polenta makes a crisp and filling stand-in for classic pizza dough. Topped with store-bought marinara, chunks of goat cheese, and a layer of veggies, this pizza is healthful and satisfying. If your family doesn't like zucchini and red peppers, simply substitute other vegetables.
The recipe calls for a cast-iron skillet, but the pizza can be made in any heavy-bottomed, oven-safe pan. Check out the technique after the jump.
2 Tbs. olive oil, divided
3/4 cup instant polenta
1/2 tsp. salt
1 cup jarred pizza sauce
1 3.5-oz. log goat cheese, thinly sliced
1 zucchini, peeled into thin strips
1 small red bell pepper, cut into rings
- Preheat oven to 400°F. Brush bottom and sides of 10-inch cast-iron skillet with 1 Tbs. oil.
- Combine polenta, salt, and 3 cups water in saucepan. Bring to a boil, whisking constantly. Cook 5 minutes, or until polenta is thick. Spread polenta in prepared skillet, set in oven, and bake 20 to 25 minutes, or until beginning to brown on sides.
- Remove skillet from oven, and spread polenta with sauce. Top with half of goat cheese slices. Spread zucchini strips over goat cheese, top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Return to oven, and bake 10 to 15 minutes more, or until cheese is melted and bubbly. Cool 10 minutes before slicing and serving.
Makes 1-10 inch pizza.
- Main Dishes, Pizza