Deep-Dish Polenta Pizza

Deep-Dish Polenta Pizza
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

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 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 .

Quick Tip

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

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.