Polenta Pizza
Polenta Pizza - Succulent golden yellow corn dough makes this crust competitive with classic pizza crust
Healthy, because
Even smarter
Nutritional values
Polenta, corn and tomatoes provide about a quarter of the magnesium that you and your child need every day. Mozzarella and sour cream provide protein and calcium.
If you want to save fat, take canned tuna without oil instead of salami.
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 55 mg |
Ingredients
- Ingredients
- salt
- 3 ozs Polenta
- Nutmeg
- peppers
- 3 Tbsps Sour cream (24% fat; 60 grams)
- 2 Tomatoes (about 160 grams)
- 2 slices Salami (about 30 grams)
- 2 Tbsps Corn (canned; 60 grams)
- 1 ball Mozzarella (about 125 grams)
Kitchen utensils
Preparation steps
In a pot, bring 230 ml (approximately 1 cup) water with 1 teaspoon of salt to a boil. Stir in polenta and generously grate nutmeg directly into the pot. Season with pepper.
Cook polenta over low heat, stirring constantly, for about 5 minutes. When it thickens, stir in sour cream and season to taste. Remove from heat and let cool slightly.
Meanwhile, rinse tomatoes, wipe dry, halve, remove stems and cut into narrow strips. Cut salami into small cubes. Drain corn well in a sieve. Drain mozzarella.
Spread cooled polenta on a baking sheet lined with parchment paper, creating a circle of about 20 cm (approximately 8 inches) in diameter.
Distribute drained corn, tomatoes and diced salami over polenta.
Cut mozzarella into slices and distribute over polenta pizza. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on middle rack until golden brown, about 20 minutes.
