I suppose that a dyed in the wool pizza fanatic would be outraged over someone making a pizza with polenta.I suppose that a polenta lover may be quite happy about making a pizza out of polenta, or perhaps they too would be offended by this hybrid.
Maybe, I have just supposed far too much, and should not worry about it.Well, frankly, I was not all that worried about it.I was simply just thinking about it, and wondering also if there were polenta fanatics or polenta obsessives such as you see with pizza.
This is also how I tend to begin my recipe posts, so you should know they begin with me inquiring, wondering, pausing for deep thought, before I get to the recipe.You really should know this by now.Really.
- 4 cups of water.
- 1 cup of polenta.
- 1/4th cup of Cheddar Daiya.
- 1/4th cup of Mozza Daiya.
- 4 tablespoons , or more, pesto sauce.
- Tablespoon of olive oil.
- One tomato, or a bunch of plum tomatoes, sliced.
- One green pepper, sliced.
- Half a cup of Mozza Daiya
Let us being this exciting journey.Well, let us just being cooking.You will need to bring the water to a boil, then add the polenta.Stir occasionally till the spoon nearly stands up on its own.Now you will stir in the 1/4h cups of the two Daiya flavors, some salt, some pepper, and mix well.
Pour the polenta in a deep dish pizza pan.Let it cool, and solidify.While you are awaiting this , please preheat your oven to 400 degrees.Once the polenta is cool and settled, brush it with the olive oil, and bake in the oven for 15 minutes.
Remove the pan from the oven, and layer the pesto, tomatoes, pepper and finally a layer of the mozza daiya.Return the pan to the oven and cook for another 20 minutes, or so.
Let it cool a bit, slice it up, and serve.This is, by the way a pizza you may wish to eat with a fork and knife.Try and be classy.
I still wonder if there is any polenta fanatics out there.I doubt it.Maybe this will make some, maybe not.