Chef Joeys Polenta Crust Pizza Recipes

POLENTA PIZZA (WITH VARIOUS TOPPINGS)

Steps:

• Polenta: Start by making a basic polenta. Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time (Note 2).
• Simmer: When all the cornmeal is incorporated, continue stirring or whisking shortly to ensure that there are no lumps. Turn the heat down, place a lid on top but leave a crack open. Stir every 2-3 minutes or so, but there is no need to stir all the time.
• Cooking time: Read the cooking instructions on the polenta packet to know how long the cornmeal needs to be cooked. For example, I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.
• Add cheese: When the polenta is cooked, stir in the freshly grated cheese of choice.
• Let cool: Line a baking tray with baking paper and pour the polenta on the tray. Spread it evenly with a spoon and let it get cold.
• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Top pizza: Mix the tomato sauce with dried oregano and spread it over the polenta. Halve and slice the red onion, cut the tomatoes into small wedges and thinly slice the pepper and the sausage. Spread everything on the pizza and add the olives and the crumbled feta cheese.
• Bake for 20-30 minutes in the hot oven until the cheese on top starts to get golden. Serve immediately with a green salad and Greek yogurt or sour cream dollop.

POLENTA 'PIZZA' WITH PANCETTA AND SPINACH

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.

CRAZY CRUST PIZZA

Steps:

• Preheat oven to 400 degrees.
• Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
• Combine flour, salt, oregano, pepper, eggs and milk and mix well.
• Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
• Sprinkle the cooked meat, onions and mushrooms over the batter.
• Bake for 20 minutes.
• Remove from oven and drizzle on pizza sauce.
• Sprinkle evenly with cheese.
• Bake for about 5 more minutes, or until cheese is bubbling.
• Slice and serve!

WW CORE POLENTA CRUST PIZZA

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.