I bet you never thought you would put those two words together in the same sentence! But I’ll tell you what, my taste buds sang, literally. There are so many different textures, and flavors somethin you wouldn’t normally get in an everyday pizza from Dominos. Now don’t get me wrong I’m not knocking Dominos or anything because after a few drinks that pizza has never tasted so good especially on a Sunday watchin football! I’m getting off track though, I’ll go through my favorite game day eats another time!
Back to polenta pizza! Like I said it’s different and it was fantastic! Salty, sweet, creamy, crunchy everything I love in a single bite. I layered the toppings on so if you decide to get decadent with your toppings like I did you’ll need to eat this pizza with a fork! So instead of regular wheat crust I chose polenta (which is just ground cornmeal) for a softer texture. I took the time saver route when preparing the crust and decided to use pre cooked and packaged polenta. This was so helpful and it was already flavored with sun dried tomatoes. I was able to find this kind and other herb inspired polenta at my local super market, it was a great help! Cory and I try to be healthy during the week so I’m sure you can probably tell that most of my recipes contain little to no meat and dairy. Pizza is pizza though so I decided I needed cheese, but this time around I decided to give Dayia vegan mozzarella cheese shreds a try and I was not disappointed! I’ve been craving cheese substitute in my recipes for awhile and this was the perfect for my pizza! Take a look at my creation! The below recipe makes enough for one 10-12 inch pizza spread on a 13-9 inch baking sheet.
1 package of pre made polenta
1/2 C milk
1 whole head of roasted garlic
Take the polenta out of the package and put in a medium sauce pan, (since the polenta comes in a tube you need to get it back down to a creamy consistency) Mash with a potato masher until it is broken down. Add the milk and 3-4 roasted minced garlic cloves. stir until it comes together and it becomes a little sticky. Take a baking sheet line it with parchment paper, spoon out the polenta on the baking sheet and you may need to let it cool at this point because it will be to hot to handle and spread out. Once cooled use hands to spread out into a circle or square, whatever shape you may like! I would also like to point out here while your making your circle try to form a lip around the edge it helps when putting the sauce on your pizza. Once you are happy with your form pop it in the oven at 400 degrees for about 25 minutes.
Now I didn’t have all day to spend working on my sauce, so I decided to use jarred sauce and make it mine. I poured the tomato sauce in a medium pot with some of my chopped roasted garlic about 2 cloves, while I sautéed onions, peppers. In the pot I added 1 Tb of chili flake, 1 Tb basil. Then just let the flavors meld together! Easy as that!
While your crust is baking this is the perfect time to start chopping up your vegies for your topping! This is what I used:
Dayia mozzarella cheese shreds
1/2 onion chopped and sautéed
1/2 green pepper chopped and sautéed
3 minced roasted garlic cloves
1 chopped tomato
a handful of pepperoncini peppers
spoonful’s of Loredana’s Pomodori- This is one of my now most favorite ingredients and it goes so well with my Italian inspired pizza!
Putting The Pizza Together
This ended up bein the most fun part while I was cooking because I got to get dirty and put the pizza together the way I wanted. So once the crust was done baking and had cooled a bit, spoon your sauce onto the crust and make sure to o out all the way to the rim so you get sauce in every bite. Then start layering your toppings one by one! And just so you know I think I ended up putting two layers of cheese on my pizza, no shame. I topped my pizza with some extra cheese as well which actually made it very pretty once it came out of the oven a second time. So after you top your pizza the way you like put it back into the oven for about 20 minutes until the cheese is bubbly and the toppings are browning.
Let cool, cut into slices and watch it disappear!