Deep-Dish Polenta Pizza

Deep-Dish Polenta PizzaJohn Kernick
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Serves 4| Hands-On Time: 15m | Total Time: 40m

Ingredients

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.
By Sara Quessenberry,  March 2007

Nutritional Information

  • Per Serving
  • Calories 320Calories From Fat 48%
  • Fat  14g
  • Sat Fat  5g
  • Cholesterol  20mg
  • Sodium  863mg
  • Protein  16g
  • Carbohydrate  34g
  • Fiber  3g
What does this mean? See Nutrition 101.

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Prosciutto
Try this baked polenta crust with arugula and prosciutto, cooked sausage and garlic, or caramelized onions and mushrooms. 

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