Tonight Taylor and I hung out. When he comes over for the evening (or the night), I try to plan something special. Like a fun dinner or dessert we can make together. We rent a movie. Make popcorn. Curl up on the couch and veg. It's awesome. And he loves it. I have to admit, I am pretty good at playing the cool older sister. I keep my fingers crossed that I get a few more years of this. I wouldn't trade it for anything. Not even polenta pizza. Or homemade root beer floats.
I asked him what he wanted for dinner. Pizza. Okay. I contemplated making traditional pizza. I did have one more bag of Bob's Red Mill GF Pizza Crust mix (the best out there if you ask me). But it was already 7pm and my stomach was grumbling in anticipation. I had to find an easier way. And no, I don't mean take out.
Then I remembered this recipe I had seen for pizza made with a polenta crust. Could it really be done? There was only one way to find out.
makes 2-9" pizzas
1 cup coarse ground organic polenta
4 cups water
1 tbsp olive oil
1 tsp celtic mineral sea salt
pizza toppings (see below)Preheat the oven to 400 degrees Fahrenheit
Bring water to a boil. Add salt and olive oil. Add polenta with a whisk, whisking continuously until polenta is suspended in the water. Lower to a simmer and continue to cook for 15-20 minutes or until polenta is cooked and reaches a thick consistency. Whisk every few minutes to keep polenta cooking evenly.
While polenta is still warm, transfer half to a 9" prepared pie pan or cast iron skillet. Spread evenly with a spoon. Repeat with second half in another prepared pan or skillet.
Bake for 10 minutes. Remove from oven and add toppings. **Be careful not to go overboard on the toppings or your pizza will never cook and you will be left with a burnt top and a mushy bottom.
Return to the oven for 20-30 minutes or until crust gets crisp and begins to brown. Remove from oven and allow to cool 5-10 minutes before serving. This allows the polenta to set. Cut and serve with a spatula.
Pizza Topping Ideas
- pesto, caramelized leeks and fennel, kalamata olives, and fresh goat cheese
- tomato sauce, nitrate free pepperoni, buffalo mozzarella, and fresh basil