Five-Spice Roasted Vegetable Polenta Pizza - alive magazine

Name: Five-Spice Roasted Vegetable Polenta Pizza - alive magazine
Ingredients: 1 Tbsp (15 mL) refined avocado oil; 1 Tbsp (15 mL) maple syrup or honey; 1 Tbsp (15 mL) sweet white miso or brown rice miso; 1 tsp (5 mL) toasted sesame oil; 1 tsp (5 mL) five-spice powder or garam masala; 1 medium eggplant, cut into cubes; 1 red bell pepper, seeded and cut into cubes; 1 onion, cut into pieces; 1 cup (250 mL) cherry or grape tomatoes, halved; 1 cup (250 mL) fine cornmeal (polenta); 1/4 tsp (1 mL) salt; 4 1/2 cups (1.125 L) water or low-sodium vegetable stock; 1/2 cup (125 mL) fresh Thai basil leaves, torn

www.alive.com

While this is best enjoyed with a knife and fork, it will satisfy even the biggest craving for a takeout pizza-—with an Asian-inspired twist.

View full recipe on www.alive.com

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.alive.com.

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