Polenta pan pizza

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Foto: Francois Oberholster
Foto: Francois Oberholster
Prep Time: 25 minutes
Servings: 4
Cooking Time: 20 minutes
  • 500ml - instant polenta
  • 1 - packet (240g) sun-dried tomatoes in olive oil
  • 100g - green olives, pitted
  • 300g - salami
  • 350ml - grated mozzarella
  • - a handful rocket
Remember, the base will not be crispy like a pastry base – you’ll need a knife and fork.

1 Line a medium-sized baking tray with baking paper and grease with a little olive oil. Bring 500ml water to the boil in a saucepan and whisk in the polenta with a balloon whisk. Using a wooden spoon, stir the polenta for about 5 minutes while it simmers and thickens. Season with salt and pepper.

2 Spoon the polenta out onto the prepared baking tray and spread it flat with the wooden spoon. You can spread a spoonful of the tomato oil from the packet on the surface to prevent the spoon from sticking while you spread the polenta. The polenta must form a thin, even ‘pizza base’.

3 Preheat the oven to 200°C. Arrange sliced sun-dried tomatoes, olives, salami and cheese on the base. Bake for about 10–15 minutes or until the cheese bubbles and the pizza is hot. Cut into slices and enjoy!  

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April 2023

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