POLENTA 'PIZZA' WITH PANCETTA AND SPINACH
Everything is fair game at breakfast - and long has been, of course - but to most Americans it doesn't seem appropriate to start making what amounts to dinner at 7 in the morning. This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.
Provided by Mark Bittman
Categories dinner, pizza and calzones, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
- Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
- Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
- Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 778 milligrams, Sugar 4 grams, TransFat 0 grams
PIZZA CAPRESE
One of my favorite pizzas is so simple to make and comes together so quickly. Pizza caprese is simply heirloom tomatoes, fresh mozzarella and really good extra virgin olive oil. I could eat this every day! -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Drizzle 1 tablespoon olive oil over dough and sprinkle with sliced garlic. Bake until crust is lightly browned, 10-12 minutes. Top with tomato and fresh mozzarella; bake until cheese is melted, 5-7 minutes longer. Drizzle with remaining 1 tablespoon olive oil and top with basil. Serve immediately.
Nutrition Facts : Calories 208 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 196mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
POLENTA PIZZA WITH PURPLE SPROUTING BROCCOLI & MOZZARELLA
A low-calorie, vegetarian pizza with sweet peppers and a golden polenta base. Top with melting mozzarella and Parmesan
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting. In a medium saucepan, bring the stock to a boil, then slowly pour in the polenta, whisking constantly. Add some salt and 2 tbsp of the Parmesan. Continue to whisk until thick, about 3 mins.
- Grease a large baking tray with 1 tsp of the oil, pour over the polenta and spread it out to a 30cm circle - if you have time, leave it to chill, uncovered, in the fridge for 30 mins.
- Blanch the broccoli in boiling water for 2 mins. Rinse in cold water and drain well. If any stems are thick, halve them lengthways. In a small bowl, mix the cherry tomatoes with the garlic and remaining oil. Season well.
- Layer the mozzarella over the polenta, then add the broccoli, tomatoes, peppers and remaining Parmesan. Pop under the grill for 3-4 mins or until golden at the edges and the cheese has melted.
Nutrition Facts : Calories 498 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
More about "polenta caprese pizza recipes"
SIMPLE POLENTA PIZZA - FOOD WINE AND LOVE
From foodwineandlove.com
Cuisine ItalianTotal Time 1 hr 42 minsCategory DinnerCalories 250 per serving
- Start by making the polenta. In a skillet or saucepan on medium to high heat, bring the water and salt to a boil. Then add the polenta, cook for a minute and then turn the heat down to low. Important: use a whisk to constantly mix the cooking ingredients to avoid sticking.
- Once the polenta has somewhat thickened you can cover it and allow it to continue to cook for another 25-30 minutes or until the polenta has become thick and creamy, continuing to whisk as needed.
- While the polenta cooks you can prepare the baking sheet or pizza pan. Prep this sheet or pan with some Parchment Paper that is sprinkled with the additional polenta (about 1 tablespoon should be needed for this).
- Remove the polenta from the stove and stir in any additional seasonings. Then you can transfer the polenta to the prepared baking sheet or pizza pan. The crust should be 1/3-1/2" thick.
POLENTA CRUST PIZZA | THE KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
POLENTA CAPRESE PIZZA RECIPE | SELF
From self.com
Servings 8Calories 281 per servingEstimated Reading Time 1 min
CAPRESE PIZZA RECIPE (READY IN 30 MIN!) - FOOLPROOF …
From foolproofliving.com
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS …
From epicurious.com
CAPRESE POLENTA - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
CAPRESE POLENTA FRESH MOZZARELLA | GALBANI CHEESE
From galbanicheese.com
POLENTA PIZZA - BROWN EYED BAKER
From browneyedbaker.com
CAPRESE PIZZA RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
POLENTA CRUST PIZZA (WITH SEVERAL TOPPING IDEAS) - WHERE …
From whereismyspoon.co
4.8/5 (6)Total Time 1 hr 20 minsCategory Main DishPublished Jun 8, 2020
CAPRESE POLENTA BITES RECIPE - TABLESPOON.COM
From tablespoon.com
POLENTA CAPRESE PIZZA RECIPE FOR MANAGING PCOS AND PREGNANCY …
From fertilitychef.com
CAPRESE PIZZAS - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
MINI CAPRESE POLENTA PIZZAS - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
POLENTA PIZZA WITH HERBS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CAPRESE POLENTA STACKS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
POUYOUKAS | CAPRESE POLENTA PIZZA
From pouyoukas.co.za
POLENTA ALLA CAPRESE – GIADZY
From giadzy.com
30 POLENTA RECIPES THAT ARE SINFULLY EASY - WHIMSY & SPICE
From whimsyandspice.com
You'll also love