Cornmeal Pizza with Tomatoes
Northern Italians love the nutritious porridge made from corn semolina, which is rich in potassium, magnesium, iron and silicic acid. Here it replaces the usual yeast dough and, together with tomatoes, pesto and mozzarella, makes an unusually low-calorie, juicy "pizza".
The mixing and cooking of a traditional polenta can take up to an hour, but there is also pre-cooked corn semolina! If you like it, you can even get it with herbs and spices as "instant polenta", e.g. in a health food store.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 255 mg | (6 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 2 g |
Preparation steps
Bring broth to a boil in a pot. Remove from heat and sprinkle in the cornmeal while stirring. Put the pot back on the heat and cook the cornmeal over low heat, stirring occasionally, for about 5 minutes. Remove from heat and allow to sit for another 5 minutes, stirring occasionally.
Season cornmeal with salt. Line a baking sheet with parchment paper. Spread cornmeal on top with a rubber spatula to form a square, about 32 x 32 cm (approximately 12 x 12 inches) and let cool slightly.
Meanwhile, rinse the tomatoes, wipe dry, cut out the stems and cut the tomatoes into slices. Drain the mozzarella and cut into slices.
Spread cooled cornmeal with pesto and top with tomato and mozzarella slices. Season with salt and pepper and bake on bottom rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 20 minutes.
Meanwhile, rinse the basil, shake dry, pluck off leaves and chop coarsely.
Remove pizza on parchment from baking sheet. Cut into 6 pieces, sprinkle with basil and serve immediately.