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Polenta Pizza

Polenta is a cooked, thick cornmeal mixture. When spread on a pizza pan and baked, it creates a dense, wheat-free crust you can top in tasty ways.

Step 1

Bring 3 1/2 cups water and 1 tsp. salt to a boil over medium-high heat in a medium-sized, heavy-bottomed pot. While whisking, slowly add 1 cup medium-grind cornmeal. Lower heat to medium low and cook the cornmeal 5 minutes, whisking frequently. Cook 15 minutes more, frequently stirring with a wooden spoon as it thickens.

Step 2

Brush a 12" non-stick pizza pan with 1 Tbsp. olive oil. Spoon polenta on to the pan and spread to edges1/2" thick. Allow polenta to cool to room temperature and set. The polenta crust could be made to this point hours in advance; cover and refrigerate until needed.

Step 3

Preheat oven to 450˚F. Spread polenta crust with 1/2 cup strained tomatoes or pizza sauce. Top with desired ingredients such as grated cheese, olives, mushrooms, peppers, artichokes, basil and meats, such as prosciutto, pepperoni or sausage. Bake for 12-15 minutes, until the polenta is hot and a little crispy on the bottom. Cool for a few minutes, cut into 8 wedges, and serve.