Chorizo-topped polenta pizza

Total time: 35m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 678 Kcal, 25g Protein, 81g Carbohydrates, 27g Fat


  • Polenta
  • 1 onions
  • 1 garlic clove
  • 1 parcel Maggi Polenta Ticinese (2 sachets, 188 g)
  • 1 tbsp olive oil
  • 5 dl water
  • Topping
  • 2 tbsp pesto alla genovese
  • 150 g mozzarella
  • 150 g chorizo
  • 30 g pitted black olives
  • 2 tomato
  • Bake & garnish
  • some basil leaves

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  • Polenta

    Finely chop the onion and garlic, sauté in the olive oil. Pour in the water and bring to the boil, stir in the polenta, simmer for approx. 2 mins. on a very low heat, stirring constantly to form a thick paste. Allow to cool a little, spread onto a tray (approx. 30 cm diameter) lined with baking paper, leave to cool.
  • Topping

    Spread the pesto on top of the polenta. Slice the tomatoes, mozzarella and chorizo, distribute over the pizza along with the olives, season.
  • Bake & garnish

    Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Garnish with basil before serving.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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