Morixe Polenta Pizza

Polenta pizza is an original recipe that can become an appetizer or starter that makes history.

Morixe polenta is perfect to achieve a firm, consistent base and suitable for everyone because it is gluten-free.If you want to prepare a different pizza, take note of this recipe, it will win you over from the first bite.

INGREDIENTS

For the polenta:

  • 1 tablespoon olive oil
  • 4 cups water
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 cup polenta Morixe


For the pizza:
  • 1 tablespoon fo Morixe olive oil, divided
  • 250 grans of shredded mozzarella cheese (about 2 cups)
  • 2 cloves garlic, thinly sliced
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon red pepper flakes (optional)
  • Salt
  • 1/4 cup coarsely torn, loosely packed fresh basil leaves


Instructions
  1. Make the polenta:
  2. Brush a rimmed baking sheet with the oil and set aside.
  3. Bring the water to a boil in a medium saucepan over medium-high heat. Whisk in the salt and polenta. Reduce the heat to low and whisk the polenta continuously until slightly thickened and no longer sticking to the bottom of the pan, 2 to 3 minutes. Cover and continue cooking, stirring and scraping the sides of the pan every 10 minutes, until the polenta is soft and creamy, 25 to 30 minutes total.
  4. Pour and spread spread the polenta out onto the prepared baking sheet into a circle about 1/3-inch thick. Cover with plastic wrap and transfer the baking sheet to the refrigerator and chill until firm, at least 1 hour or overnight.
  5. Make the pizza: Arrange a rack in the middle of the oven and heat to 450°F.
  6. Remove the baking sheet from the refrigerator. Drizzle 1/2 of the the oil onto the polenta crust. Bake until it begins to crisp around the edges, about 15 minutes.
  7. Remove from oven and top with the mozzarella, garlic, tomatoes, Parmesan, and red pepper flakes, if using. Sprinkle lightly with salt and drizzle with the remaining 1/2 tablespoon of oil.
  8. Bake until the cheese is melted and bubbling, 10 to 12 minutes. Remove from oven, let rest for 5 minutes, and top with fresh basil before cutting and serving.

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