Polenta Pizza with Tomatoes and Fresh Herbs


Preparation info

  • Difficulty


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Appears in

Weeknight Gluten Free

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.


  • Fresh mozzarella cheese, ½ lb (250 g) coarsely grated
  • Polenta Pizza Crust
  • Small cherry tomatoes or grape tomatoes, 1⠓ cups (8 oz/250 g), halved
  • Shallot, 2 tablespoons minced, or 2 cloves garlic, minced
  • Olive oil, tablespoons, plus more as needed
  • Balsamic vinegar, teaspoons
  • Kosher salt and freshly ground pepper Parmesan cheese, cup ( oz/45 g) freshly grated
  • Fresh basil, ¼ cup ( oz/10 g) sliced, or 3 tablespoons chopped fresh marjoram


  1. Preheat the oven to 375°F (190°C). Sprinkle the mozzarella cheese over the pizza crust on the pizza pan, leaving a border.
  2. In a small bowl, mix the tomatoes, shallot, 1½ tablespoons oil, and the vinegar. Season to taste with salt and pepper. Spoon the tomato mixture over the cheese. Sprinkle with the Parmesan cheese.
  3. Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up. Sprinkle with the herbs and serve right away with forks and knives for eating.