Polenta Pizza with Italian toppings
Preheat your oven to 180°C (350°F/Gas 4). Lightly brush two 22-cm (8½-in) pizza trays with a little of the olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.janellapurcell.com.
Cooking tools:
- Pizza pan
- Pastry brush
- Oven
- Stove
- Saucepan
- Whisk
- Wooden spoon
- Spatula
- Spoon
- Refrigerator
- Chef's knife
Ingredients
- 1 tbsp olive oil
- 500 ml (17 fl oz/2 cups) vegetable stock
- 65 g (2½ oz/ cup) fine polenta
- 1 tsp unrefined salt (optional)
- 125 ml (4 fl oz/½ cup) Napoli sauce
- 2 tbsp pitted and halved black olives
- 2 tbsp quartered sun-dried tomatoes
- 2 tbsp Broccoli and mint pesto
- 1 large bocconcini ball, torn
- 6 basil leaves or 1 tsp dried Italian herbs
- 1 tbsp Cashew cream cheese (optional)
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