Polenta Pizza
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 ml water
- 300 ml milk
- 200 g polenta
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon ½ coriander powder
- 1 pinch turmeric
For covering:
- 4 slices aubergine (s)
- 0.5 ½ small zucchini
- 1 handful mushrooms
- 3 pepper (s), red, yellow and green
- 1 tomato (s)
- 1 small onion (s)
- some oil
- salt and pepper
- Herbs, fresh (oregano, rosemary, thyme, marjoram)
- Pizza seasoning
- 5 tablespoon tomato sauce
- 1 handful cheese, grated (pizza cheese)
- 0.5 ½ mozzarella, sliced
- some olive oil
Print Recipe
Pin Recipe Instructions
- Bring the milk and water with butter, salt, coriander and turmeric to the boil in a saucepan. Stir in the polenta and let it soak over a low flame, then set aside.
- Wash the vegetables. Cut the eggplant and zucchini first into slices, then into small cubes. Cut the peppers into fine strips. Core the tomato and also dice.
- Finely chop the onion and sweat in a little oil until translucent. Add the eggplant, zucchini and bell pepper and fry everything briefly, the vegetables should still be bite. Finely chop the herbs. Season the vegetables with the herbs, salt and pepper and add the diced tomatoes. Swirl briefly and then set aside.
- Preheat the oven to 200 ° top and bottom heat.
- Spread the polenta finger-thick on a baking sheet lined with baking paper, brush with the tomato sauce and distribute the fried vegetables evenly on top. Sprinkle with the grated cheese and top with the mozzarella slices. Sprinkle with pizza spice and sprinkle some freshly chopped oregano on top. If you like, you can also drizzle some olive oil over it.
- Bake the polenta pizza on the lowest rack for 15 minutes, then raise the temperature to 220 ° and bake for another 5 minutes.
- Green salad goes well with it.
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