Deep-Dish Polenta Pizza

John Kernick

Serves 4-6 Hands-On Time: 15m Total Time: 45m

Ingredients

1 tablespoon plus 1 teaspoon olive oil
1 cup polenta or cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup (about 2 ounces) grated Parmesan
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, drained and thinly sliced
4 ounces mozzarella, cut into a 1/2-inch dice

Directions

Heat oven to 400° F.
Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside.
In a medium saucepan, bring 2¼ cups water to a boil. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, ¼ teaspoon of the pepper, and the Parmesan. Remove from heat.
Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge.
In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta. Bake for 30 minutes. Cut into wedges.

By Sara Quessenberry, March 2007

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Quick Tip

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