Polenta Pizza with Tomatoes and Ricotta
Use this polenta pizza crust as a base for a traditional Margherita pizza. Spread a layer of tomato sauce over the crust, top with slices of fresh mozzarella cheese and sprinkle with sliced basil.
- Olive oil for greasing, plus 2 Tbs.
- 2 1/2 cups water
- 1 cup quick-cooking polenta
- 1/2 tsp. salt, plus more, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese, plus 1/2 cup shavings
- 6 oz. ricotta cheese
- 2 large tomatoes, cut into thick slices
- 10 fresh basil leaves, thinly sliced
Make the polenta
Preheat an oven to 300ºF.
Coat a 9-inch round cake pan with olive oil. In a saucepan over high heat, bring the water to a boil. Whisk in the polenta and the 1/2 tsp. salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 5 minutes. Remove from the heat and stir in the grated Parmigiano-Reggiano cheese.
Assemble the pizza
Spread the polenta in the prepared pan and drizzle with the 2 Tbs. olive oil. Bake until set in the center, about 15 minutes. Remove from the oven, spread the ricotta cheese evenly over the polenta, top with the tomato slices and sprinkle with salt.
Bake the pizza
Bake the pizza until the outside edge is golden brown, 10 to 15 minutes. Let cool briefly, then sprinkle with the Parmigiano-Reggiano cheese shavings and the basil. Cut into wedges and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).