Name: Polenta Pizza with Tomatoes and Fresh Herbs
Yield: Makes 4 Servings
Ingredients: Shallot, 2 tablespoons minced, or 2 cloves garlic, minced; Kosher salt and freshly ground pepper Parmesan cheese, ⅓ cup (1½ oz/45 g) freshly grated; Fresh basil, ¼ cup (⅓ oz/10 g) sliced, or 3 tablespoons chopped fresh marjoram; Balsamic vinegar, 1½ teaspoons; Olive oil, 1½ tablespoons, plus more as needed; Fresh mozzarella cheese, ½ lb (250 g) coarsely grated; Small cherry tomatoes or grape tomatoes, 1â cups (8 oz/250 g), halved; Polenta Pizza Crust

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Gooey cheese melting into baked polenta—crisp on the outside with a creamy interior—is as satisfying as a pizza, but is definitely its own creation. In my house, this one is our new favorite take on the Margherita.

Ingredients

Fresh mozzarella cheese, ½ lb (250 g) coarsely grated
Polenta Pizza Crust

Dinner
Vegetarian
Gluten-free

Method

Preheat the oven to 375°F (190°C). Sprinkle the mozzarella cheese over the pizza crust on the pizza pan, leaving a border.
In a small bowl, mix the tomatoes, shallot, 1½ tablespoons oil, and the vinegar. Season to taste with salt and pepper. Spoon the

‌

Ingredients

Method

Part of