Herb Crusted Polenta Pizza Base Topped with Avocado and Pesto

Ingredients

• 1 cup quick polenta
• 500 ml good quality chicken stock
• 1⁄2 cup Parmesan cheese, grated
• 1 tsp dried oregano
• Pinch of fresh cracked pepper
• 1⁄2 cup passata sauce
• 200g fior di latte cheese, sliced
• 1⁄4 red onion, thinly sliced
• 150g cherry tomatoes, halved
• 2 medium Hass avocados
• 1 small handful of basil leaves
• 1 handful rocket
• 2 tbsp good quality pesto, store-bought