Polenta Pepperoni Pizza

credit Sue Daoulas

credit Sue Daoulas

SERVES 6-8

  • 36 ounces precooked polenta
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 2 tablespoon gluten free all-purpose flour
  • 1½ tablespoon chopped chives
  • 1 cup grated sharp cheddar cheese
  • ½ cup grated fresh Parmesan cheese
  • 2 cups tomato sauce (without onion or garlic)
  • t tablespoon chopped chives
  • 1 tablespoon fennel
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon coarse ground pepper
  • pepperoni slices (as much as you like)
  1. Preheat oven to 450F. Spray pizza pan with nonstick cooking spray.
  2. Slice half the polenta, and place in food processor. Process polenta until smooth. Transfer processed polenta to a bowl. *
  3. Process the remaining polenta and transfer to the bowl.
  4. Add the water, cornstarch, flour, and chives to the food process and blend until mixed well.
  5. Gradually add the processed polenta and blend until smooth. If the polenta does not get smooth, add a little water at a time until the mixture becomes similar to the consistency of cake frosting.
  6. Spread polenta evenly on pizza pan (I used a cookie sheet).
  7. Bake for 20 minutes.
  8. While crust is baking, make the pizza sauce.
  9. In a medium pan, mix together the tomato sauce, 1 tablespoon chopped chives, fennel, salt, sugar and pepper.
  10. Bring mixture to a boil, then reduce heat and simmer for 12 minutes (longer is OK), stirring occasionally.
  11. While the sauce is simmering, grate the cheeses and set aside.
  12. Remove polenta from oven, and spread the sauce evenly over polenta crust.
  13. Top with sliced pepperoni (as much as you like).
  14. Sprinkle the grated cheddar evenly over the pepperoni.
  15. Sprinkle the parmesan cheese evenly over the cheddar.
  16. Bake 25 minutes more or until cheese is melted.
  17. Remove from oven, and let stand for 5 minutes before serving.
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