| | Ricotta, salami and vegetable polenta pizza
Ricotta, salami and vegetable polenta pizza
Ricotta, salami and vegetable polenta pizza 4.3-5 9
  • Calories: 2277 kj
  • Fat: 25.5g
  • Carbohydrates: 44.7g

How to Make:

  1. Line 2 baking trays with baking paper. Place milk and stock in a saucepan over medium-high heat. Bring to a simmer. Slowly add polenta, stirring constantly. Cook, stirring, for 5 minutes or until thick. Add parmesan. Stir until melted. Spoon polenta onto 1 prepared tray. Spread to form a 21cm x 34cm oval. Cool for 15 minutes. Refrigerate for 1 hour.
  2. Meanwhile, place zucchini and squash in a bowl. Add lemon juice and oil. Season with salt and pepper. Stir to combine. Stand at room temperature until required.
  3. Preheat oven to 220°C/200°C fan-forced. Place asparagus and tomatoes on remaining tray. Spray with oil. Season. Place vegetables and polenta in oven. Bake for 15 minutes or until tomatoes start to split. Bake polenta for a further 5 minutes or until polenta starts to brown around the edges.
  4. Meanwhile, combine ricotta, parsley, tarragon and garlic in a bowl. Season with salt and pepper.
  5. Drain zucchini mixture, reserving lemon mixture. Spread ricotta mixture over polenta base. Top with tomato, asparagus, salami and zucchini mixture. Drizzle with reserved lemon mixture and sprinkle with extra parsley. Serve immediately with salad.
Time for preparing:
30 min.
Servings:
4

Ingredients:

  • 1 cup milk
  • 2 cups salt-reduced chicken stock
  • 1 cup fine polenta
  • 1/3 cup grated parmesan
  • 1 zucchini, trimmed, very thinly sliced
  • 3 yellow squash, very thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 bunch asparagus, trimmed
  • 250g cherry truss tomatoes
  • Olive oil spray
  • 375g tub smooth ricotta
  • 2 tablespoons chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/2 garlic clove, crushed
  • 60g shaved Hungarian salami
  • Mixed salad leaves, to serve
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