Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 3 cups vegetable stock, made with 2 stock cubes
- 175grams polenta, instant
- 40grams parmesan
- 5tablespoons tomato puree
- 2teaspoons oregano, dried
- 2tablespoons olive oil, divided
- 125grams mozzarella
- 2teaspoons pesto
- 50grams rocket
Nutrition per serving
1660kJ / 395Cal
1660 Kilojoules or 395 Calories
19% of daily energy intake*
Protein
14.4grams
Fat
21.5grams
Carbs
36.5grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Naturally gluten-free polenta makes this pizza a perfect and delicious alternative.
Method
Step 1 of 3
Bring the stock to the boil in a large pan and slowly whisk in the polenta in a steady stream. Cook for 4-5 minutes, stirring constantly, until it begins to thicken. Stir in the parmesan. Pour the mix onto a lined baking tray and spread out into a large circle with a spatula.
Step 2 of 3
Pre-heat the oven to 200°C. Whisk the tomato puree, oregano, olive oil and a tablespoon of water together in a small bowl to make a sauce. Spread over the pizza base.
Step 3 of 3
Tear the mozzarella and scatter over the top of the pizza. Drizzle with pesto and bake for 15 minutes until golden and crisp. Scatter with rocket and serve.
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