For the base: Now I jazzed this up to suit my palate! spice-tastic.... Thick base (not like a thick pizza dough base! you would struggle to eat more than two slices but great if you have people over) 1 cup polenta to 1.5 cup hot water. Thin base (thickness I would use in the markets) 1/2 cup polenta to 3/4 cup hot water. Boil water Add polenta and flavour to your liking. Tonight I added garlic powder, sweet chilli, kelp powder, parsley, salt/pep Bring back to a boil and then take off heat and stir like mad until it forms an almost mashed potato consistency. Line a baking tray. Spread polenta onto tray I normally spread out and cut into squares but opted for the obvious pizza shape tonight. Bake at 200 for 20/30 min. For the sauce: Polenta is filling so dont confuse it with a dough. It also needs a little more sauce so I made a quick rich tomato based one while it was baking away. 1 tin of tomatoes Garlic powder/ cloves Chilli flakes Splash of balsamic vinegar Handful of coconut sugar Salt/pep Handful of parsley Bring to the boil, reduce, simmer and adjust flavour to your liking. For all of you who follow my Friday night pizza night you know that I usually adorn my pizza with copious amounts of herbs and veg but sometimes more is less and this is the case here. Toppings: Rich tomato base The amazinggggg Art of Zen Foods Violife cheddar cheese (1/2 a block) a chopped handful of scallions and sliced red pepper. Under the grill for 5 to 10 min and time to eat! I sprinkled it with a little more pepper, parsley and chilli oil so play around with the flavours you enjoy.
Posted on: Fri, 07 Nov 2014 22:49:43 +0000
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