Wwcorepolentacrustpizza Recipes

SIMPLE POLENTA PIZZA

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.

POLENTA CAPRESE PIZZA

Steps:

• Lightly coat a large rimmed baking sheet with 1 tablespoon oil. In a large pot, bring milk, 3 cups water and salt to boil over high heat. Whisk in cornmeal in a gentle stream and reduce heat to medium-low. Simmer, stirring often, until polenta is thick and no longer gritty, about 20 minutes. Working quickly, pour polenta into prepared pan, spreading evenly to the edges. Let stand 10 minutes; cover with plastic wrap and press polenta along sides of pan to form edges of crust. Refrigerate at least 2 hours or overnight.
• Heat oven to 450°. Bake chilled crust until it begins to brown at edges, 45 minutes to an hour. Heat remaining 1 tablespoon oil in a large saucepan. Sauté shallots and garlic over medium-high heat until soft, 3 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 5 minutes. Mash with the back of a spoon and cook until thickened, 3 minutes more. Season with salt and pepper. Spoon sauce onto the crust, top with cheese and bake until cheese is bubbling, 10 to 15 minutes. Top with basil and cut into squares.

CHEF JOEY'S POLENTA CRUST PIZZA

Steps:

• Preheat your oven to 450'F.
• Spray a 12 inch pizza pan with oil.
• Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
• Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
• Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
• Bake it in your preheated oven for 15 minutes.
• While its cooking, cut up your broccoli heads, scallion and pepper.
• When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
• Put back into the oven for 25 minutes.
• Remove when done, let stand for 5 minutes before serving.
• Bon Appetit!

WW CORE POLENTA CRUST PIZZA

Steps:

• Preheat the oven to 425.
• spray two 8 or 9-inch round cake pans with nonfat cooking spray
• Line the bottoms of each pan with circles of parchment paper.
• To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
• Cook at full power for 4 minutes.
• Stir well and cook again at high power for 2 more minutes.
• Stir again and cook at high power for another 2 minutes.
• Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
• Spread the polenta evenly in the bottom of the two pans.
• Place the pans in the oven and bake for 12 minutes.
• While the crust is cooking, prepare your toppings.
• Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
• After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
• They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
• Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
• Sprinkle with chopped garlic.
• Return to the oven for about 10 minutes, until toppings look done.
• Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
• Cut into fourths and serve.