Tomato & polenta pizza

Total time: 35m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 636 Kcal, 23g Protein, 57g Carbohydrates, 35g Fat


  • Base
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 250 g medium-fine polenta (4 mins.)
  • 1 litre vegetable bouillon
  • 1 garlic clove, pressed
  • Topping
  • 2 mozzarella ball (approx. 150 g each), torn into chunks
  • 80 g pesto rosso (red pesto)
  • 4 tomato, sliced
  • Garnish
  • 50 g black olives
  • 20 g rocket
  • a little olive oil
  • Utensils
  • One flan tin (approx. 30 cm in diameter), base lined with baking paper

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  • Base

    Heat the oil in a pan. Sauté the onion and garlic. Pour in the stock and bring to the boil. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick paste. Transfer the polenta to the prepared tin.
  • Topping

    Spread the pesto, tomatoes and mozzarella on top of the polenta.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
  • Garnish

    Top the pizza with the olives and rocket, drizzle with oil.

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