Polenta Crust Pizza

POLENTA PIZZA CRUST (posted by Carol on Barbo’s board)
4 C. water
1 3/4 t. salt
2 T. extra virgin olive oil
1 C. whole-grain cornmeal
1. Combine water, salt, and oil in a 4-quart saucepan and bring to a full boil.
2. Pour cornmeal into boiling water, stirring constantly with a wire whisk.
3. Turn heat down to medium-high and cook, stirring frequently for about 5 or 6 minutes. Mixture will thicken to the consistency of cooked oatmeal.
4. Pour cooked polenta onto a lightly oiled pizza pan or a rectangular baking pan, using the back of a large spoon to spread outward. The crust should be about 3/8″ (about 1 cm) thick. Set aside. At this point the crust can be wrapped in plastic film and refrigerated if serving the next day. I like to stick under the broiler until slightly brown.

CORE PIZZA SAUCE
9 large Roma tomatoes (Italian plum tomatoes)
8 fresh basil leaves or 1/2 t. dried basil
2 T. extra virgin olive oil
5 cloves garlic, whole
3/4 t. salt
Freshly ground black pepper
1. Whirl the sauce ingredients together in a food processor until pureed.
2. Spread generously over crust, covering the surface completely.
3. Refrigerate remaining sauce for future use.

CORE PIZZA TOPPINGS
Your choice of Core ingredients!
FF cheese
Canadian bacon
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 small zucchini squash, diced
6 or 7 button mushrooms, diced
1/4 to 1/2 small red onion, diced
Salt and pepper to taste
1. Sprinkle vegetables over the tomato sauce. Season lightly with salt and pepper.
2. Broil pizza 3″ (7.5 cm) from the broiler for 5 to 8 minutes


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