Publications
- 500ml - instant polenta
- 1 - packet (240g) sun-dried tomatoes in olive oil
- 100g - green olives, pitted
- 300g - salami
- 350ml - grated mozzarella
- - a handful rocket
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!
