Polenta Pizza with Italian toppings - Janella Purcell

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)