Polenta Pizza with Tomatoes and Zucchini
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 713 kcal | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 38.7 g | (33 %) | ||
| Carbohydrates | 63 g | (42 %) |
Ingredients
- Ingredients
- 6 Tbsps olive oil
- 300 grams Cornmeal
- 600 milliliters Vegetable broth
- 4 Tbsps grated Parmesan
- 2 eggs
- salt
- Black pepper
- Fat (for baking sheet)
- 5 Beefsteak tomato
- 2 bunches scallions
- 2 zucchini
- 2 garlic cloves
- 250 grams Mozzarella
- 3 sprigs Basil
- 1 sprig thyme
- 1 sprig oregano
Preparation steps
Heat 2 tablespoons oil and saute the semolina in it. Add the broth and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Stir in the parmesan and egg. Season with salt and pepper. Oil a baking sheet and evenly spread the semolina on it.
Preheat oven to 200°C (approximately 400°F). Rinse the tomatoes and cut into slices. Rinse, trim and slice the scallions into rings. Rinse, trim and slice the zucchini. Peel the garlic.
Cut the mozzarella into cubes. Top the semolina with tomatoes and season with salt and pepper. Distribute scallions, zucchini and mozzarella over the tomatoes and season again with salt and pepper.
Rinse herbs, shake dry and chop the herbs. Mix 4 tablespoons oil with the herbs and the garlic. Drizzle over the pizza. Bake the pizza in an oven preheated to 180°C (gas mark 3-4) (approximately 350°F) for 30 minutes. Serve immediately.
