Jazzy's Polenta Pizza

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Jazzy's Polenta Pizza - Papa Vince

Recipe by: Jazzy Vegetarian

Perfect for a casual party, Polenta Pizza features a gluten-free crust topped with ripe tomatoes, fresh basil, artichoke hearts and classic Italian seasonings.
Makes 4 servings.

Ingredients

Crust

  • 3 cups, plus 2 tablespoons water
  • 1 cup polenta (corn grits)
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt

Topping

  • 2 cloves minced garlic
  • 2 to 3 teaspoons PAPA VINCE extra-virgin olive oil
  • 3 medium-large tomatoes, sliced
  • 4 tablespoons chopped fresh basil, divided
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon crushed red pepper
  • Salt and pepper, to taste
  • Freshly ground pepper
  • 5 to 10 marinated artichoke hearts, cut in half

Preparation

  1. Make the polenta by bringing the water to a boil in a medium sauce pan over medium heat. Decrease the heat to medium-low or low. Pour the polenta steadily into the water, while stirring constantly. Stir in the basil and salt. Stir the polenta frequently for 25 to 30 minutes, or until it is thickened. (The polenta is ready when it easily comes away from the side of the pan and supports a wooden spoon.)
  2. Pour the polenta onto a 12-inch pizza pan and carefully spread into an even layer using a rubber spatula. (The edges of the crust should be slightly raised to hold the toppings in place.)
  3. Refrigerate for 1 to 2 hours, or until firm to the touch. (The polenta crust may be made the day before, covered, and refrigerated overnight.)
  4. Preheat the oven to 400 degrees F. Bake the crust for 12 minutes. Put the pan on a wire rack and let stand for 5 to 10 minutes.
  5. Put the garlic and olive oil in a small bowl and stir to combine. Arrange the tomato slices on top of the crust by overlapping them in a spiral fashion, leaving 1/4 inch of the crust exposed on the outer perimeter. Drizzle the garlic and olive oil over the tomato slices. Sprinkle 2 tablespoons chopped fresh basil over the tomatoes and garlic. Top with the Italian seasoning and red pepper. Season with salt and pepper, to taste.
  6. Arrange the artichokes on top of the pizza. Bake for 15 minutes. Increase the heat to 425 degrees F and bake for 15 to 25 minutes more, or until the crust is crisp and the tomatoes are bubbling hot.
  7. Sprinkle the remaining 2 tablespoons chopped fresh basil over the pizza. Put the pan on a wire rack and cool for 5 to 10 minutes. Slice and serve hot.

Recipe from JAZZY VEGETARIAN CLASSICS by Laura Theodore, © 2015. Published by BenBella Books. Reprinted by permission.

Tags: Jazzy Vegetarian Recipes

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** GIFT READY ** Add a Personalized Message in the note section when viewing your cart and your gift will be delivered in a special gift box at no additional cost. This will make sure that your recipient knows it is a gift from you! ** NOTE ** Papa Vince's Extra Virgin Olive Oil is juice; the juice of the olives. Therefore, each harvest will taste different. Be ready for a pleasant surprise! PRODUCT FEATURES VOLUME: 16.91 fl oz GIFT OPTION: Natural Burlat Green Bag 100% UNBLENDED, NON-BLENDED Extra Virgin Olive Oil HARVEST DATE: FALL 2022-2023. We harvest from Oct - Dec every year SINGLE ESTATE, SINGLE SOURCED: from our Family Orchards in Santa Ninfa, Sicily, Italy CONTAINS POLYPHENOL: 350 mg/kg as of Dec 2022. IMPORTANT: Content of polyphenols decreases with time HIGH IN ANTIOXIDANTS: Vitamin E (20% DV) - ONLY PREMIUM QUALITY EXTRA VIRGIN OLIVE OIL CONTAINS VITAMINS FIRST COLD PRESSED EXTRA VIRGIN OLIVE OIL - We literally press the juice of the olives into the bottle LOW ACIDITY (FFA < .26) - the lower the acidity, the higher the quality CLEAN TASTE: with hints of tomatoes, artichokes & peppery finish! DELICIOUS PEPPERY FINISH - Yes, the peppery kick at the back of your throat is your assurance that it's loaded with polyphenols. 4-YEAR SHELF LIFE before opening; 1-Year after opening. ONLY PREMIUM QUALITY EXTRA VIRGIN OLIVE OIL ENJOYS SUCH ANLONG SHELF-LIFE RAW, NON-BLENDED, UNFILTERED, UNREFINED Extra Virgin Olive Oil SMOKE POINT > 375º F - The greater the smoke point, the higher the quality IDEAL FOR KETO, VEGAN, PALEO, & WHOLE 30 HOW TO USE PAPA VINCE EXTRA VIRGIN OLIVE OIL Daily shot every morning: Clean taste and peppery finish that makes it an absolute delight. Salad Dressing: Mix with Papa Vince Moscato Vinegar & Sea Salt to make a salad dressing that is not only delicious but healthy. Seasoning: Yes, season all your foods with a drizzle of Papa Vince. Believe me, it will make your veggies, soups, pasta, fish,...and even fruit taste awesome. Have you tried oranges with Papa Vince Extra Virgin Olive Oil? What a treat!! Dipping: simply mix with your favorite spices for an unforgettable dipping experience. Baking - healthy replacement for butter and other oils Cooking - Papa Vince enjoys a very high smoking point. Used for roasting, pan-frying and more. Believe me, you will taste the difference! Condition Note: HARVEST: FALL 2022-2023 Best Used before Jan 2027 Use within 12 months after opening Store away from light & heat Legal Disclaimer: Papa Vince's Extra Virgin Olive Oil is a harvested product. It tastes different every year. Import Designation: Imported Country as Labeled: Santa Ninfa, Sicily, Italy  

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