Italian Cornmeal Pizza
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 ¼ cups Polenta
- For the pesto
- 3 Tbsps Pine nuts
- 1 bunch fresh Basil
- 2 cloves garlic cloves (roughly chopped)
- ⅜ cup olive oil
- ½ cup Parmesan (grated)
- Sea salt
- For the topping
- 2 ¼ cups onions (finely chopped)
- 5 cloves garlic cloves (finely chopped)
- 4 Tbsps olive oil
- 10 Sage
- 3.333 cups Plum tomato (sliced)
- 15 black Olives (pitted and halved)
- 1 ¼ cups fresh Mozzarella (sliced)
Preparation
Kitchen utensils
1 Skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Salad spinner
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.
2.
Bring a 1 l of salted water to the boil and add the polenta to it. Cook for ten minutes on a low heat stirring continuously. Then set aside and leave to steep for 30 minutes until it solidifies.
3.
To make the pesto, dry roast the pine nuts on a medium heat until golden brown, then leave to cool. Place all the ingredients in a blender along with half the cheese and mix well gradually adding the olive oil. Season with salt and then stir in the remaining cheese.
4.
To make the topping fry the onions and garlic in 2 tbsp olive oil and fry the sage leaves in 1 tbsp olive oil.
5.
Grease a baking tray well and with wet hands spread the polenta dough out on it. Place the onions and tomatoes on top and then add the pesto, olives and the mozzarella. Season with a little salt and drizzle with the remaining olive oil. Bake for 30-40 minutes.
6.
Remove from the oven, cut into pieces and serve garnished with the fried sage leaves.
