Michael went to the farmer’s market at the University of Minnesota this past week, and picked up some fresh veggies for our kitchen. While we didn’t have anything specific in mind to make, we figured we could cook something delicious with them. While browsing the internets, Michael found a polenta pizza recipe that looked good–but we didn’t have the ingredients it called for. So we made our own, substituting homemade pesto and grilled veggies as pizza toppings.
This polenta pizza recipe is chock-full of fresh garden veggies, and was as delicious as we had hoped. While it’s not difficult to make, it does take a bit of time, as the polenta crust needs to chill in the fridge before the pizza can be assembled.
Garden-fresh polenta pizza
(Makes 1 pizza)
By Jane and Michael’s Gourmet Extravaganza
For the polenta pizza crust:
- 1 1/2 cups water
- 1 vegetable or chicken bouillon cube
- 1/4 tsp sea salt
- 1/4 tsp fresh basil, minced
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- Freshly ground black pepper
- 1 Tbsp extra virgin olive oil
- 5/8 cup polenta
Bring water and bouillon to a boil. Reduce heat to medium and add remaining ingredients while stirring. Continue stirring for 5-7 minutes until polenta is smooth and thick. Pour into a 9-inch tart pan and spread evenly over the bottom. Cool slightly and then refrigerate for 30 minutes or until firm.
For the veggies:
- 1/2 small red onion, sliced
- 1/2 green pepper, jullienned
- 1/2 red pepper, julienned
- 3 small yellow or green zucchini, sliced
- 4 oz sliced fresh mushrooms
For the homemade basil-walnut pesto:
- About 15 fresh basil leaves
- 3-4 walnuts
- 1 clove of garlic
- 1 tsp Parmesan cheese
- 1 Tbsp olive oil
- Dash of salt and pepper
Preheat oven to 350 degrees. On a countertop grill or in a skillet, cook all veggies except mushrooms until they are tender and lightly browned. To make the pesto, combine all of the pesto ingredients in a blender and mix until all the ingredients are finely chopped and well-mixed.
To assemble pizza, spread pesto over the polenta crust and sprinkle with parmesan cheese, if desired. Top with the grilled veggies and sliced mushrooms. Top with more parmesan cheese and drizzle with olive oil. Bake for 40 minutes, or until polenta is golden brown.
Note: This recipe was linked to Eat at Home’s ingredient spotlight: Zucchini.