I have been trying to find a really easy way to make gluten free pizza because, well, who doesn't love pizza?! I found some polenta pizza recipes online, and kind of mish-mashed them all together to create my own. It turned out very mushy, but was really delicious and me and my date ate it anyway! We were both super full, as well, so its definitely a hearty meal (we did eat almost the whole thing though :) ).
If I were to do this different, however, I would use a premade polenta roll and cut the roll into 1/4 inch pieces, lightly brown them in a frying pan with a touch of oil, then load them in the oven on a baking sheet with the toppings. I'd set the oven at about 425* and just watch them till the toppings melted/warmed up, I'd say about 10-12 min. I think this would create a stronger base and then you could have individual pizzas!
Here is the original recipe I concocted:
1 roll premade Italian Herb Polenta
1 tomato
1 small container Ricotta cheese
1 small jar marinated/quartered artichokes
1 package baby Portobello mushrooms
2 cups spinach
1 cup water (to soften polenta)
1-2 Tbs olive oil
Fresh Basil
Spring-form pan
Blender/Food Processor
1. Preheat oven to 450* // 2. Soften polenta in the blender with about a cup of water. Blend well. // 3. Press polenta (press with paper towels to remove excess moisture) into a oiled spring-form pan and bake for 10 min. // 4. While the polenta is baking, sauté the mushrooms with the oil in a pan till they begin to turn color. Add the spinach and cook till they leaves begin to wilt (but not fully mushy dark green) about five min. // 5. Remove polenta crust and line with sliced tomatoes, globs of ricotta, and basil leaves. // 6. Add sautéed mushrooms and spinach and top with more ricotta and the artichokes.// 7. Return to oven for an additional 15 minutes.
** I pressed paper towels on all of my foods including the polenta crust SEVERAL times to remove moisture during this whole process.
You will need a fork for this but it really is delish! I'll try out the mini-polentas ASAP and post how it went.
Enjoy :)
Photo cred: ME!
If I were to do this different, however, I would use a premade polenta roll and cut the roll into 1/4 inch pieces, lightly brown them in a frying pan with a touch of oil, then load them in the oven on a baking sheet with the toppings. I'd set the oven at about 425* and just watch them till the toppings melted/warmed up, I'd say about 10-12 min. I think this would create a stronger base and then you could have individual pizzas!
Here is the original recipe I concocted:
1 roll premade Italian Herb Polenta
1 tomato
1 small container Ricotta cheese
1 small jar marinated/quartered artichokes
1 package baby Portobello mushrooms
2 cups spinach
1 cup water (to soften polenta)
1-2 Tbs olive oil
Fresh Basil
Spring-form pan
Blender/Food Processor
1. Preheat oven to 450* // 2. Soften polenta in the blender with about a cup of water. Blend well. // 3. Press polenta (press with paper towels to remove excess moisture) into a oiled spring-form pan and bake for 10 min. // 4. While the polenta is baking, sauté the mushrooms with the oil in a pan till they begin to turn color. Add the spinach and cook till they leaves begin to wilt (but not fully mushy dark green) about five min. // 5. Remove polenta crust and line with sliced tomatoes, globs of ricotta, and basil leaves. // 6. Add sautéed mushrooms and spinach and top with more ricotta and the artichokes.// 7. Return to oven for an additional 15 minutes.
** I pressed paper towels on all of my foods including the polenta crust SEVERAL times to remove moisture during this whole process.
You will need a fork for this but it really is delish! I'll try out the mini-polentas ASAP and post how it went.
Enjoy :)
Photo cred: ME!