Polenta pizza

Name: Polenta pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 750 mL (1 1/4 pint) strong vegetable stock; 175 g (6oz) instant polenta (dry); 40 g (1 1/2oz) freshly grated Parmesan cheese; 75 g (3oz) tomato purée; 1 1/2 tbsp extra virgin olive oil; 1 1/2 tsp dried oregano; 125 g ball buffalo mozzerella, torn into pieces; 200 g (7oz) vegetable antipasti (we used a mixture of grilled artichokes, roasted peppers and sunblush tomatoes); Large handful rocket leaves, to garnish

This polenta base is very quick to make and gluten free, too. If you like, use veggie-friendly cheeses

By The GH Kitchen TeamPublished: 06 September 2013

Jump to recipe

Good Housekeeping

Serving notes: 1 pizza (Serves 4)

Advertisement - Continue Reading Below

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

750 ml (1 1/4 pint) strong vegetable stock
175 g (6oz) instant polenta (dry)
40 g (1 1/2oz) freshly grated Parmesan cheese
75 g (3oz) tomato purée
1 1/2 tbsp extra virgin olive oil
1 1/2 tsp dried oregano
125 g ball buffalo mozzerella, torn into pieces
200 g (7oz) vegetable antipasti (we used a mixture of grilled artichokes, roasted peppers and sunblush tomatoes)
Large handful rocket leaves, to garnish

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Line a large baking sheet with baking parchment. Put the stock in a large pan, bring to the boil and stir in the polenta. Simmer for 5min, stirring continuously (be careful - it may bubble volcanically!), until the mixture thickens. Stir in the Parmesan and lots of seasoning, then tip the mixture on to the prepared tray and spread to make a circle 30.5cm (12in) across. Leave to cool while you prepare the toppings.
2. Step 2
  In a small bowl, stir together the tomato purée, oil and oregano with 1tbsp water to make a smooth sauce. Spread evenly over the polenta base leaving a 2cm (3/4in) border.
3. Step 3
  Scatter over the mozzarella and antipasti and cook in the oven for 15min or until the cheese is bubbling and golden. Scatter over the rocket leaves, cut into wedges and serve.

Per Serving:

Calories: 358
Fibre: 2 g
Total carbs: 37 g
Sugars: 5 g
Total fat: 16 g
Saturated fat: 7 g
Protein: 15 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time