WW CORE POLENTA CRUST PIZZA
Make and share this Ww Core Polenta Crust Pizza recipe from Food.com.
Provided by Oh Sherrie
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 425.
- spray two 8 or 9-inch round cake pans with nonfat cooking spray
- Line the bottoms of each pan with circles of parchment paper.
- To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
- Cook at full power for 4 minutes.
- Stir well and cook again at high power for 2 more minutes.
- Stir again and cook at high power for another 2 minutes.
- Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
- Spread the polenta evenly in the bottom of the two pans.
- Place the pans in the oven and bake for 12 minutes.
- While the crust is cooking, prepare your toppings.
- Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
- After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
- They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
- Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
- Sprinkle with chopped garlic.
- Return to the oven for about 10 minutes, until toppings look done.
- Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
- Cut into fourths and serve.
Nutrition Facts : Calories 144.1, Fat 2.7, SaturatedFat 0.4, Sodium 305.6, Carbohydrate 28.4, Fiber 4.3, Sugar 5.9, Protein 4.1
CORNMEAL/POLENTA CRUST PIZZA
A yummy alternative to pizza that follows the Weight Watchers Core program.
Provided by marty olguin
Categories Flatbreads
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 425
- 2. spray two 8 or 9-inch round cake pans with nonfat cooking spray
- 3. Line the bottoms of each pan with circles of parchment paper
- 4. To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
- 5. Cook at full power for 4 minutes
- 6. Stir well and cook again at high power for 2 more minutes
- 7. Stir again and cook at high power for another 2 minutes.
- 8. Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth
- 9. Spread the polenta evenly in the bottom of the two pans
- 10. Place the pans in the oven and bake for 12 minutes
- 11. While the crust is cooking, prepare your toppings
- 12. Sauté the vegetables lightly in a non-stick pan until onion begins to soften
- 13. After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
- 14. They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
- 15. Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage
- 16. Sprinkle with chopped garlic.
- 17. Return to the oven for about 10 minutes, until toppings look done.
- 18. Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
- 19. Cut into fourths and serve..Enjoy
WW CORE - BUBBLING PIZZA CASSEROLE
This delicous Weight Watcher core program recipe counts as 4 point per serving to the the core member. You can really add any vegetables to taste to this recipe.
Provided by Oh Sherrie
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In skillet, brown meat over medium heat, stirring to crumble.
- Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
- Add veggies
- Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
- Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
- Bake for 25 minutes.
- Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 334.8, Fat 11.4, SaturatedFat 3.4, Cholesterol 38.3, Sodium 1186.1, Carbohydrate 35.2, Fiber 2.8, Sugar 8.8, Protein 22.8
CHEF JOEY'S POLENTA CRUST PIZZA
Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative.
Provided by Chef Joey Z.
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450'F.
- Spray a 12 inch pizza pan with oil.
- Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
- Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
- Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
- Bake it in your preheated oven for 15 minutes.
- While its cooking, cut up your broccoli heads, scallion and pepper.
- When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
- Put back into the oven for 25 minutes.
- Remove when done, let stand for 5 minutes before serving.
- Bon Appetit!
Nutrition Facts : Calories 731.4, Fat 20.1, SaturatedFat 9.4, Cholesterol 51.6, Sodium 867.1, Carbohydrate 113.3, Fiber 10.8, Sugar 7.5, Protein 28
POLENTA MINI PIZZAS
This is a tasty snack or lunch that I came up with after reading the suggestion on the back of a polenta tube. This is how I made it, but you could also use mozzarella in place of the ricotta, add some pepperoni, etc. These would also make really cute appetizers.
Provided by ChipotleChick
Categories Lunch/Snacks
Time 10m
Yield 6 mini pizzas, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Heat olive oil on griddle or in frying pan on medium/medium high.
- Slice polenta into six 1/2 inch rounds.
- Fry polenta according to package directions. If there are no directions for frying, fry 5 minutes per side.
- Remove from griddle/pan, and place on a baking sheet. Prepare each slice like you would a pizza, layering 1 tablespoon pasta sauce, a basil leaf, 1 tablespoon ricotta, then 1 teaspoon parmesan. Broil 2-4 minutes until lightly browned.
- Note: Be careful when removing from the oven, especially if you're using a flat baking sheet. The polenta likes to slide around! Serve.
Nutrition Facts : Calories 597.6, Fat 17.2, SaturatedFat 5, Cholesterol 19.7, Sodium 371.6, Carbohydrate 96.4, Fiber 9.6, Sugar 5.2, Protein 17.3
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
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