Mini Polenta Pizzas
Polenta is golden yellow cornmeal made from ground maize and makes a good base for gluten-free pizzas.
Egg-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Pizza base
750ml hot vegetable stock
190g instant polenta
60g Parmesan, grated
Salt and pepper, to season
190g instant polenta
60g Parmesan, grated
Salt and pepper, to season
Topping
60g Cheddar or mozzarella cheese, grated
Additional toppings of your choice, such as strips of ham, peppers or tomato
Additional toppings of your choice, such as strips of ham, peppers or tomato
Hidden vegetable tomato sauce
1 large shallot, finely chopped
1/2 small leek, thinly chopped
1 small carrot, peeled and grated
1/4 courgette, grated
1 tbsp olive oil
1 small garlic clove, crushed
2 tbsp tomato puree
1 tbsp sundried tomato puree
2 tbsp tomato ketchup
1 x 400g tin chopped tomatoes
1 1/2 tsp caster sugar (optional)
Salt and pepper
1/2 small leek, thinly chopped
1 small carrot, peeled and grated
1/4 courgette, grated
1 tbsp olive oil
1 small garlic clove, crushed
2 tbsp tomato puree
1 tbsp sundried tomato puree
2 tbsp tomato ketchup
1 x 400g tin chopped tomatoes
1 1/2 tsp caster sugar (optional)
Salt and pepper
Method
- To make the polenta base, bring the vegetable stock to a boil in a large pan and pour in the polenta in a thin stream, whisking constantly. Cook, stirring, until the polenta is thick, around 3 to 5 minutes. Remove from the heat and stir in the Parmesan cheese plus a little salt and pepper, to taste. Spread the polenta out on to a lightly oiled baking sheet to around the thickness of a £1 coin (1/2 cm / 1/4 in). Leave to cool, then chill until set (around 1 hour).
- To make the hidden vegetable tomato sauce, put the vegetables in a large saucepan with the oil and sauté for 8 to 10 minutes until the vegetables are soft but not coloured. Add the garlic and cook for 1 minute, then transfer to a blender. Add the purées, ketchup, tomatoes, and sugar (if using) and whizz until smooth. Return to the pan and simmer, stirring occasionally, for about 20 minutes until thick. Season to taste with salt and pepper and allow to cool slightly.
- Preheat oven to 200°C / 400°F / Gas Mark 6. Cut out 4 large circles using a 9cm (3 1/2 in) cutter (alternatively cut the base into a pretty shape, like the flower shapes in the photograph). Top each pizza with 1 tablespoon of sauce and some grated cheese. Add any other toppings that you like. Transfer the pizzas to a lightly oiled baking sheet and bake for 13 to 15 minutes, until the cheese is bubbling.
- You can freeze these pizzas already assembled and bake from frozen, adding 2 to 3 minutes to the cooking time.
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