Polenta Pizza With Purple Sprouting Broccoli Mozzarella Recipes

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CHEF JOEY'S POLENTA CRUST PIZZA



Chef Joey's Polenta Crust Pizza image

Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative.

Provided by Chef Joey Z.

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (18 ounce) package polenta (pre-cooked)
2 teaspoons italian seasoning (divided)
1 tablespoon filtered water
1 tablespoon arrowroot
2 tablespoons wheat flour
1 teaspoon garlic powder
1/2 cup romano cheese (grated)
4 slices smoked tempeh (cut into small pieces)
1 cup prepared spaghetti sauce (You could also use pizza sauce)
1/2 cup broccoli, heads (thinly sliced)
3 scallions (cut in small slices)
1 roasted pepper (I used the the sweet roasted ones in a jar)
1 cup goat mozzarella cheese (shredded)

Steps:

  • Preheat your oven to 450'F.
  • Spray a 12 inch pizza pan with oil.
  • Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
  • Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
  • Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
  • Bake it in your preheated oven for 15 minutes.
  • While its cooking, cut up your broccoli heads, scallion and pepper.
  • When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
  • Put back into the oven for 25 minutes.
  • Remove when done, let stand for 5 minutes before serving.
  • Bon Appetit!

Nutrition Facts : Calories 731.4, Fat 20.1, SaturatedFat 9.4, Cholesterol 51.6, Sodium 867.1, Carbohydrate 113.3, Fiber 10.8, Sugar 7.5, Protein 28

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