Polenta Pizzettes

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.