Polenta Pizza with Tomatoes and Zucchini

Name: Polenta Pizza with Tomatoes and Zucchini
Total time: 1 h 20 min
Yield: 4
Ingredients: 6 tablespoons Olive oil; 300 grams Cornmeal; 600 milliliters Vegetable broth; 4 tablespoons grated Parmesan; 2 Eggs; Salt; black pepper; Fat (for baking sheet); 5 Beefsteak tomatoes; 2 bunches Scallions; 2 Zucchini; 2 Garlic cloves; 250 grams Fresh mozzarella; 3 sprigs Basil; 1 sprig Thyme; 1 sprig Oregano

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Polenta Pizza with Tomatoes and Zucchini

My cookbook

713

calories

Calories

30 min.

Preparation

1 hr 20 min.

Ready in

moderate

Difficulty

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Ingredients

for 4 servings

6 tablespoons Olive oil

300 grams Cornmeal

600 milliliters Vegetable broth

4 tablespoons grated Parmesan

2 Eggs

Salt

black pepper

Fat (for baking sheet)

5 Beefsteak tomatoes

2 bunches Scallions

2 Zucchini

2 Garlic cloves

250 grams Fresh mozzarella

3 sprigs Basil

1 sprig Thyme

1 sprig Oregano

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Preparation steps

Step 1/4

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.

Step 2/4

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.

Step 3/4

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.

Step 4/4

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.

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