Polenta Pizza
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
467
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 tsp salt
- 20 grams butter
- 300 grams Cornmeal
- 2 Mozzarella (each 125 grams, approximately 4-1/2 ounces)
- 150 grams cooked ham (sliced)
- 600 grams crushed Tomatoes (canned)
- peppers
- dried Italian Fresh herbs (oregano, thyme, rosemary)
- 2 Tbsps olive oil
Preparation steps
1.
Heat 1 liter (approximately 1 quart) of water to a boil. Add salt, butter and polenta. Whisk together, remove from heat and let soak for about 20 minutes, stirring occasionally.
2.
Preheat oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Spread polenta mixture over parchment paper until it is about 1 cm thick (approximately 1/2 inch). Drain mozzarella and cut into thin slices. Cut ham into strips. Pour crushed tomatoes into a bowl and season with salt, pepper and herbs. Spread tomato mixture onto polenta and top with ham and mozzarella. Sprinkle with olive oil and bake in oven about 30 minutes.
3.
Before serving, sprinkle with additional herbs and cut into triangles.
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