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Polenta Crust Pizza

By Faeza
11 July 2016

Ingredients

Base

1½ cups Pouyoukas polenta

½ cup Pouyoukas potato flour

Pinch of salt

½ to 1 cup lukewarm water

Filling

4 tablespoons (60 ml) tomato paste

1 handful Rosa tomatoes, sliced

1 large handful baby spinach leaves

4 tablespoons (60 ml) basil pesto

100 g grated parmesan cheese

Method

For the polenta pizza crust, combine the dried polenta, potato flour and salt in a large bowl.

Slowly add the lukewarm water, starting with ½ cup at first.

The mixture should come together to form a dough.

If a bit more water is required, add a little at a time.

Divide the dough into four portions. Line two baking trays with baking paper and place two portions of polenta dough onto each baking tray. Pat the dough into thin rounds.

Place in a preheated 200°C oven and bake for 10 minutes.

Flip the polenta crust over and bake for a further 10 minutes until slightly crisp.

Remove the polenta crust from the oven and add a teaspoon of tomato paste to each crust.

Top with sliced tomatoes, spinach leaves, pesto and grated parmesan cheese.

Place in a preheated 220°C oven and bake for 10-12 minutes or until bubbling.