Deep-Dish Polenta Pizza

Deep-Dish Polenta Pizza
John Kernick
RealSimple.com
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil, plus more for the pan
1
cup
polenta (not instant)
1/4
cup
grated Parmesan (1 ounce)
kosher salt and black pepper
1/2
head radicchio, shredded
1/2
cup
sun-dried tomatoes, thinly sliced
4
ounces
mozzarella, cut into 1/2-inch pieces

Directions

  1. Heat oven to 425° F. Oil a 9-inch springform pan or pie plate; set aside.
  2. In a medium saucepan, bring 2¼ cups water to a boil.
  3. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes.
  4. Stir in the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.
  5. In a bowl, combine the radicchio, tomatoes, and mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
  6. Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 20 to 25 minutes.
Sara Quessenberry
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 48 %
  • Fat 14 g
  • Sat Fat 5 g
  • Cholesterol 20 mg
  • Sodium 863 mg
  • Protein 16 g
  • Carbohydrate 34 g
  • Fiber 3 g
What does this mean? See Nutrition 101.