Polenta Pizzettes

0
Average: 0 (0 votes)
(0 votes)
Polenta Pizzettes
share Share
print
bookmark_border Copy URL
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
655
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie655 cal.(31 %)
Protein13 g(13 %)
Fat44 g(38 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.1 mg(34 %)
Vitamin K19.4 μg(32 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5 mg(42 %)
Vitamin B₆0.4 mg(29 %)
Folate78 μg(26 %)
Pantothenic acid1.4 mg(23 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C79 mg(83 %)
Potassium530 mg(13 %)
Calcium79 mg(8 %)
Magnesium47 mg(16 %)
Iron2.1 mg(14 %)
Iodine12 μg(6 %)
Zinc1.1 mg(14 %)
Saturated fatty acids30 g
Uric acid68 mg
Cholesterol12 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
400 grams Tomatoes (Cut in pieces)
1 kilogram ready-cooked Polenta (cooked)
1 green Bell pepper (cored and cut into strips)
75 grams button Mushroom (cut in slices)
50 grams Salami (cut in slices)
50 grams black, pitted Olives
75 grams Mozzarella
1 garlic clove (peeled and crushed)
½ tsp dried oregano
3 tsps olive oil
1 tsp Pesto
How healthy are the main ingredients?
PolentaTomatoMozzarellaOliveolive oiloregano

Preparation steps

1.

Bring tomatoes, oregano and garlic to boil in a pot, lower the heat and simmer for 6-8 minutes while stirring until the mixture has thickened. Remove from the heat, season with salt and pepper and set aside.

Pour the cooked polenta into a well-greased pan and let cool. Cut out circular shapes. Saute the polenta discs on both sides until golden brown, about 6-8 minutes. Remove from the heat and drain on paper towels. Saute the bell peppers in 1 teaspoon of oil for 2 minutes. Add the mushrooms and saute for another 4 minutes. Remove from heat and set aside.

Spread the tomato sauce over the polenta slices, cover with peppers, mushrooms, or salami and olives and sprinkle with mozzarella. Mix pesto with the remaining oil and drizzle over the mini pizzas. Broil the pizzas for 2-3 minutes or until the cheese begins to bubbles, watching carefully.

2.

Serve with a crisp salad if desired.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Tags

Popular Cookbooks