Ingredients
POLENTA CRUST:
- 1 cup instant polenta
- 1 cup milk (cow, soy or almond)
- 3 cups water
- 1/4 cups extra virgin olive oil
- 1 tsp salt
ONION/MUSHROOM TOPPING
- 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
OTHER TOPPINGS:
- 1/2 cup tomato sauce
- 1 cup shredded cheese (mozzarella/cheddar works well)
- 1 cup pitted Kalamata olives
Method
- 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.