Deep-Dish Polenta Pizza

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 320 calories
    • Calories 48 calories from fat
    • Fat 14 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 863 mg
    • Protein 16 g
    • Carbohydrate 34 g
    • Fiber 3 g


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


  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.