Polenta is a very versatile grain (coarse cornmeal) that can be enjoyed for breakfast as a porridge or eaten as a main meal baked, fried or grilled. When you are making polenta from scratch you will always begin by making the porridge and then you can decide what to do with it next. With this polenta pizza recipe, the porridge is flattened and then baked in the oven to make the crust.
As with any pizza, the true magic is in the toppings. Anything is fair game for polenta crust, but I particularly love the combo of caramelized onions and mushrooms which I pre-sauce in olive oil, red wine and thyme.
Top the pizza, bake for 15 more minutes and enjoy a naturally gluten free, traditionally Italian polenta pizza.
Salad is my favorite side for a pizza meal. I would recommend a simple salad of lettuce, tomatoes and cucumbers with Honey Dijon Vinaigrette.
Italian Polenta Pizza with Caramelized Onions and Kalamata Olives (Gluten Free)
- 1 cup instant polenta
- 1 cup milk (cow, soy or almond)
- 3 cups water
- 1/4 cups extra virgin olive oil
- 1 tsp salt
- 2 onions, halved and sliced thin
- 10 ounces 1 package mushrooms, sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine
- 1 tsp dried thyme
- 1/2 cup tomato sauce
- 1 cup shredded cheese (mozzarella/cheddar works well)
- 1 cup pitted Kalamata olives
- Preheat oven to 400 degrees F.
- Bring milk, water, ¼ cup olive oil and 1 teaspoon salt to a boil.
- Stir polenta in slowly to avoid lumps. Turn heat down to low. Stir until polenta is thick (about 5 minutes for instant polenta). Remove from heat.
- Oil a cookie sheet or pizza pan. Add polenta and press down to desired pizza thickness (I like a fairly thin crust).
- Bake in oven for about 35 minutes.
- While crust is baking, saute onions and mushrooms in ¼ cup olive oil for about 3 minutes. Add wine, ¼ teaspoon salt and thyme. Saute until liquid has dissipated (about 3-5 more minutes). Remove from heat.
- Remove crust from oven. Top with tomato sauce, onion/mushroom mixture, cheese and olives.
- Bake for another 15 minutes.
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