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Tuesday, 22 February 2011 |
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| |   | Polenta Pizzas | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry Walters (Sterling Epicure, 2010)  Among the many gluten-free people I meet, almost all say they miss pizza more than any other food.This version is sure to please those who are gluten-free as well as those who are not. The crust can be made hours in advance. Keep it wrapped and refrigerated, and bake it when you make your topping of choice
POLENTA PIZZA CRUST
- 3 cups vegetable stock
- 1 teaspoon sea salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 1/4 cups polenta
- Cornmeal
KALE AND MAITAKE MUSHROOM TOPPING
- 3 cups vegetable stock
- 1 teaspoon sea salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 1/4 cups polenta
- Cornmeal
KALE AND MAITAKE MUSHROOM TOPPING
- 1 large leek, sliced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons mirin
- 2 maitake mushrooms
- 1 bunch kale, finely chopped
- Sea salt and black pepper
- 1/4 cup pasta sauce
CHARD AND PARSLEY PESTO TOPPING
- 1/2 small red onion, thinly sliced
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 bunch Swiss chard, chopped
- Sea salt and black pepper
- 1/4 cup Parsley Walnut Pesto
PREPARING CRUST Over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue whisking for 5-7 minutes until smooth and thick. Pour into two 11-inch tart pans and spread evenly over bottom of each pan. Cool slightly and then refrigerate for 30 minutes or until firm.Preheat oven to 350°F and place pizza stone or baking sheet on middle rack. Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes. Remove from oven and set aside.
PREPARING TOPPINGS For kale pizza, place large skillet over medium heat and sauté leek in 11?2 tablespoons olive oil for 3 minutes. Add mirin and sauté 2 minutes longer. Crumble maitake mushrooms, add to pan and sauté 5 minutes or until soft. Fold in kale and sauté 3 minutes longer. Drizzle with remaining olive oil, season to taste with salt and black pepper and remove from heat. For chard pizza, sauté onion and garlic in oil until soft, following the directions for the kale topping. Add chard, sauté 1 minute, remove from heat, and season to taste with salt and pepper. Spread pasta sauce or parsley pesto evenly over crust, leaving a 1/2-inch edge. Top with kale or chard mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve. MAKES two 10-inch pizzas VARIATION If you're short on time, brown-rice tortillas make a great last-minute pizza crust.
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Last Updated ( Wednesday, 23 February 2011 )
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