Deep Dish Polenta Pizza (GF with Dairy Free alternatives)

21 Apr

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This recipe is adapted from Mollie Katzen’s Moosewood Cookbook. This pizza varaiation is healthy and satisfying plus it is relatively easy, super adapatable to whatever you have in your kitchen, and easy to feed a lot of people with.

You will need:

For the pizza crust:

1 1/2 cups coarse cornmeal
1 tsp salt
1 1/2 cups cold water
2 cups boiling water

The Filling:

Olive Oil
Tomatoes and Tomato Sauce (fresh or canned)
Cheese or cheese subsitute (optional)
Veggies
Garlic, spices

What I used for the filling this time around:

1 medium onion, chopped
1 orange bell pepper, 1 green bell pepper chopped
2 medium yellow squashes, finely sliced
5 garlic cloves, chopped
1 bunch of asparagus, chopped
1 head of kale, de-stemmed and chopped
4 roma tomatoes, finely slices
1 jar of tomato sauce
Mozeralla Cheese (on half the pizza)
Basil
Oregano
Salt and Pepper
Red Chili Flakes

To begin- Combine cornmeal, salt and cold water in a small bowl. Have the boiling water in a pot on the stove in a saucepan, and whisk in the cornmeal mixture. Cook 10 minutes over low heat, stirring frequently (or else it will burn very quickly). It will be thick.

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Preheat oven to 375. Pour the polenta mixture into a 10-inch oiled glass cooking dish.

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Once it is cooled use your hands and a rubber spatula to cover the base and sides of the glass dish to make a delicious pizza crust. As best as you can make sure that it is even throughout and no one place is too thinly spread as it will stretch out while baking and you don’t want holes in your crust. If using your hands, a boil of warm water which you dip your hands in will help. Brush the surface with olive oil. Bake uncovered for 45 minutes, or until the pizza pie is golden brown. (Forgot to take a picture of the pie crust all made)…

While the crust is baking, saute the onions with salt, pepper, and spices in a large pan. Once translucent, add the rest of your vegetables until they are cooked through, but a little al dente. Spice to your taste, basil and oregano are delicious, as well as red pepper flakes.

Take the pizza crust out of the oven. Line the bottom with cheese or cheese substitute (optional, its delicious without any cheese at all) than line the bottom with the tomato slices. Pour tomato sauce on and then fill the pizza up with the vegetable mixture. Pour a little more tomato sauce of top and then sprinkle the top with cheese (of half the pie with cheese for a mix of lactose intolerant and not folks).

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Put the pizza pie back in with the oven on broil and let it cook until the cheese is slightly browned, should not take more than 5 minutes. Check frequently, as it can burn pretty quickly on broil! Serve hot.

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2 Responses to “Deep Dish Polenta Pizza (GF with Dairy Free alternatives)”

  1. chefconnie April 21, 2012 at 10:56 am #

    Girl! You rock. Gluten free pizza with polenta. Genius! I am going to have to try this.

    • alissawk April 22, 2012 at 4:46 pm #

      Thanks for the support! Let me know how it turns out!

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