Deep-Dish Polenta Pizza

John Kernick

Serves 4 Hands-On Time: 15m Total Time: 45m

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

Heat oven to 400° F. Oil a 9-inch springform pan or pie plate; set aside.
In a medium saucepan, bring 2¼ cups water to a boil. 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. 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.
In a bowl, combine the radicchio, tomatoes, mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 25 to 30 minutes.

By Sara Quessenberry, March 2007

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Quick Tip

This baked polenta crust can accommodate almost any pizza topping. Try arugula and prosciutto, cooked sausage and garlic, or caramelized onions and mushrooms.