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Crispy Polenta Pizza with Tomatoes | Oven-Baked
(0)
35 min
Quick
Gurkerl Küche
Herrlich knusprig, glutenfrei und voller Sommeraromen: Diese Polenta-Pizza aus dem Backrohr wird mit saftigen Kirschparadeisern, cremigem Mozzarella und frischem Basilikum belegt. Ein schnelles, leichtes Sommergericht für die ganze Familie!
Preparation method
Preparing the polenta base
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Bring the vegetable broth with 1 tsp fine salt to a boil in a pot. Slowly trickle in the polenta while constantly whisking.
Reduce the heat and let the polenta swell for about 5 minutes, stirring occasionally, until creamy and thick. Remove the pot from the heat and stir in the butter and grated Parmesan.
Chef's tip
For an extra crispy crust, you can brush the polenta base with a little olive oil after pre-baking and turn on the oven grill function for the last 2 minutes.
Topping variation: You can additionally refine the pizza with pitted olives, arugula, or thinly sliced prosciutto.
15 min
Quick
