Deep-Dish Polenta Pizza

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.
The Recipe Goes Well With...
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.
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.

