1 T extra virgin olive oil
1/2 cup whole milk
2 1/2 cups water
1 cup polenta (course cornmeal)
1 t garlic powder
1/2 cup shredded natural parmesan
Salt
Freshly ground black pepper
Pizza sauce (see recipe below!!)
Italian cheese
Italian sausage
Green Pepper
Red onion
Mushrooms
1. Oil pizza pan or cookie sheet with a little Extra Virgin Olive Oil. Combine milk and water with a teaspoon of salt in a medium saucepan, and bring just to a boil before reducing heat to medium. Stir in cornmeal in a steady stream, whisking continuously to avoid lumps. Turn heat to low, simmer for 10 or 15 minutes while whisking frequently. Whisk in water if it becomes too thick.
2. Whisk in 1 T olive oil and shredded parmesan cheese as well as a 1/2 t black pepper and garlic powder. Immediately spread onto cookie sheet about 1/2 inch thick and even. Sprinkle with salt and pepper, cover with plastic wrap, and place in the refrigerator to cool. During the last 15 minutes or so of the cooling process, preheat oven to 450 degrees.
3. When polenta is firm and cool (you can leave it overnight if you wish!) remove wrap and place in the 450 degree oven and bake for 25 or 30 minutes. Polenta should begin to brown, edges should be crispy. While crust cooks, chop red onion, green pepper, and mushroom. Brown sausage, when it is just beginning to brown add onion and saute together until meat is brown and onions are softening. Then add green pepper. Add mushrooms about a minute or two before you finish the toppings. (Of course, you can use any toppings you like!!)
4. Remove polenta crust from oven, spread on pizza sauce and then layer toppings on. Cook until cheese is bubbly and toppings are warm. Allow pizza to sit for a few minutes, then dig in!!!
1/2 cup whole milk
2 1/2 cups water
1 cup polenta (course cornmeal)
1 t garlic powder
1/2 cup shredded natural parmesan
Salt
Freshly ground black pepper
Pizza sauce (see recipe below!!)
Italian cheese
Italian sausage
Green Pepper
Red onion
Mushrooms
1. Oil pizza pan or cookie sheet with a little Extra Virgin Olive Oil. Combine milk and water with a teaspoon of salt in a medium saucepan, and bring just to a boil before reducing heat to medium. Stir in cornmeal in a steady stream, whisking continuously to avoid lumps. Turn heat to low, simmer for 10 or 15 minutes while whisking frequently. Whisk in water if it becomes too thick.
2. Whisk in 1 T olive oil and shredded parmesan cheese as well as a 1/2 t black pepper and garlic powder. Immediately spread onto cookie sheet about 1/2 inch thick and even. Sprinkle with salt and pepper, cover with plastic wrap, and place in the refrigerator to cool. During the last 15 minutes or so of the cooling process, preheat oven to 450 degrees.
3. When polenta is firm and cool (you can leave it overnight if you wish!) remove wrap and place in the 450 degree oven and bake for 25 or 30 minutes. Polenta should begin to brown, edges should be crispy. While crust cooks, chop red onion, green pepper, and mushroom. Brown sausage, when it is just beginning to brown add onion and saute together until meat is brown and onions are softening. Then add green pepper. Add mushrooms about a minute or two before you finish the toppings. (Of course, you can use any toppings you like!!)
4. Remove polenta crust from oven, spread on pizza sauce and then layer toppings on. Cook until cheese is bubbly and toppings are warm. Allow pizza to sit for a few minutes, then dig in!!!
No comments:
Post a Comment