Recipe: Pesto polenta pizza
How to Make:
- Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place stock and 250ml (1 cup) water in a saucepan and bring to the boil. Gradually add the polenta in a slow, steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in the egg, sage and 25g (1 ⁄3 cup) parmesan until combined. Spread polenta over prepared tray to form a 1cm-thick oval, about 25 x 35cm. Bake for 15-20 minutes or until golden.
- Meanwhile, process the capsicum, garlic, chilli, sunflower seeds, olive oil and remaining parmesan until well combined.
- Cook the broccolini in a steamer over a saucepan of boiling water until just tender. Drain. Refresh under cold water. Drain.
- Spread the capsicum pesto over polenta base. Top with broccolini, mozzarella, olives and lemon rind. Bake for 15 minutes or until golden. Sprinkle with extra seeds to serve.
Time for preparing:
40 min.
Servings:
6
Ingredients:
- 430ml (1 3/4 cups) Massel vegetable liquid stock
- 170g (1 cup) polenta
- 1 egg
- 1 tablespoon chopped fresh sage
- 40g (1/2 cup) finely grated parmesan
- 125g roasted red capsicum (not in oil)
- 1 garlic clove, crushed
- 1/2 teaspoon dried chilli flakes
- 1 tablespoon sunflower seeds, toasted, plus 1 tbs, extra, to serve
- 1 teaspoon extra virgin olive oil
- 2 bunches broccolini, trimmed
- 110g buffalo mozzarella, drained, sliced
- 55g (1/3 cup) pitted kalamata olives, halved
- 1 tablespoon finely grated lemon rind
Similar Recipes
Roast vegetable and polenta salad
Herb marinated steak with cheesy polenta chips
Pesto lamb chops with polenta fingers
Herb marinated steak with cheesy polenta chips
Olive and thyme polenta chips
Polenta con peperoni (Polenta with pepperoni)
Baked polenta rounds with bocconcini, prosciutto and pesto
Polenta, cheese and mushroom pizza