Pepperoni Polenta Pizza Recipes

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SIMPLE POLENTA PIZZA



Simple Polenta Pizza image

Make a delicious and Simple Polenta Pizza crust for your next pizza. Mediterranean diet, gluten free, and vegan diet friendly.

Categories     Dinner

Time 1h42m

Number Of Ingredients 9

Water- 4 cups.
Salt- 1 teaspoon.
Polenta - 1 cup
Olive Oil - 1 tablespoon.
Seasonings as desired. This can include Italian Seasonings
Pizza Sauce- 1/2 to 1 cup. Can omit if desired.
Vegetables (chopped or cut up, 2 cups total. This can include mushrooms, red peppers, garlic, zucchini, and/or onions.)
Cheese or tofu - 1/2 to 1 cup or as desired.
Pizza Seasonings as desired.

Steps:

  • Start by making the polenta. In a skillet or saucepan on medium to high heat, bring the water and salt to a boil. Then add the polenta, cook for a minute and then turn the heat down to low. Important: use a whisk to constantly mix the cooking ingredients to avoid sticking.
  • Once the polenta has somewhat thickened you can cover it and allow it to continue to cook for another 25-30 minutes or until the polenta has become thick and creamy, continuing to whisk as needed.
  • While the polenta cooks you can prepare the baking sheet or pizza pan. Prep this sheet or pan with some Parchment Paper that is sprinkled with the additional polenta (about 1 tablespoon should be needed for this).
  • Remove the polenta from the stove and stir in any additional seasonings. Then you can transfer the polenta to the prepared baking sheet or pizza pan. The crust should be 1/3-1/2" thick.
  • Cover the crust with plastic wrap and refrigerate for at least an hour or up to a day. The crust should be firm when removed from the refrigerator.
  • When you are ready to make your pizza, remove the pizza crust from the refrigerator. Also, remove the plastic wrap. Preheat your oven to 450. Sprinkle the olive oil over the crust and bake it for 10-12 minutes or until it begins to become crisp and brown around the edges.
  • Remove the crust from the oven and top with your desired toppings.
  • Return the topped pizza to the oven and bake until done, about 12-15 minutes.

Nutrition Facts : ServingSize 1 g, Calories 250 kcal, Carbohydrate 36 g, Protein 9 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 744 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 5 g

POLENTA PIZZA BITES



Polenta Pizza Bites image

After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 8 mini-pizzas

Number Of Ingredients 5

Eight 1/2-inch-thick slices of prepared polenta (sold in tubes)
1 teaspoon olive oil
1/2 cup low-fat jarred marinara sauce
1/2 cup shredded mozzarella cheese
Other toppings if desired (chopped veggies, chicken sausage, ham cubes)

Steps:

  • Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
  • Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.

PEPPERONI POLENTA PIZZA



Pepperoni Polenta Pizza image

Categories     Pork     Tomato     Bake     Sauté     Low Fat     Mozzarella     Cornmeal     Self

Yield Makes 6 slices

Number Of Ingredients 10

1/2 cup instant plain polenta
1/2 tsp salt
1/2 cup thinly sliced onion
1/4 cup diced red and/or green bell pepper
2 tsp olive oil
1/2 cup prepared marinara sauce
10 slices reduced-fat pepperoni
1/3 cup seeded and diced tomato
1/4 tsp dried oregano
1/2 cup shredded reduced-fat (part skim) mozzarella

Steps:

  • Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.

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