The basic polenta base can be a used as a base for many topping combinations. Tomato sauce, white sauce, ricotta in this case, the options are unlimited.
Whether you are allergic to gluten, cant eat it for some reason or following a specific diet plan – this pizza will hit all your taste buds. Its not only gluten free but also has the nutrition from spinach.
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Polenta Pizza with Spinach, Mushrooms and Ricotta
- Total Time: 50 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Crispy polenta crust topped with sautéed spinach, mushrooms, and creamy ricotta. A vegetarian twist on pizza night!
Ingredients
- 1 cups (237 ml) polenta
- 2.5 cups (592 ml) water
- 0.25 cups (59 ml) Parmesan cheese, shredded
- 1 onion, chopped
- 2 cups (473 ml) mushrooms, chopped
- 2 bunches of fresh spinach or 2 cups (473 ml) frozen spinach
- few cloves of garlic
- 2 tbsp olive oil
- salt & pepper
- extra oil and balsamic vinegar for drizzle or drizzle with some balsamic & honey reduction
- Ricotta cheese to spread
Instructions
- Preheat the oven to 350°F (177°C).
- In a deep saucepan, heat the water until boiling.
- Slowly add polenta in a steady stream, whisking continuously until it absorbs all the liquid.
- Stir in parmesan cheese.
- Let cool for a few seconds, then spread the polenta onto an 8-inch pizza plate using a spatula. Level the surface.
- Bake for 20 minutes at 350°F (177°C).
- Remove from the oven and let cool.
- If not using frozen spinach, skip to the next step. Otherwise, remove the stems from the spinach, chop roughly, and blanch in hot water. Drain in a colander, then press out excess water.
- In a sauté pan, heat olive oil and sauté onions until translucent.
- Add garlic, salt, and pepper; stir.
- Add mushrooms and cook until they release their water and start to turn golden.
- Add spinach and cook for a few minutes, stirring to combine. Set aside to cool.
- Spread ricotta cheese on the polenta pizza base.
- Spread the spinach mixture over the ricotta. Grate extra parmesan cheese (optional).
- Broil for 5 minutes.
- Drizzle with olive oil, balsamic vinegar, or balsamic honey reduction. Serve hot.
Notes
- For a thinner crust, use a larger baking pan and spread the polenta more thinly.
- To make ahead, prepare the polenta crust and store it in the refrigerator for up to 2 days. Reheat before adding toppings.
- Substitute cremini or shiitake mushrooms for a more intense earthy flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
How do I make a polenta base firm enough to use as pizza crust?
Cook the polenta until thick, spread it onto a greased baking sheet, and let it cool and set completely. Baking it for 15 to 20 minutes before adding toppings helps it firm up and hold its shape. 
Can I use instant polenta for this pizza?
Instant polenta works fine and saves time. The texture will be slightly smoother than traditional polenta, but it sets just as well for a pizza base.
Should I pre-cook the spinach and mushrooms before topping the polenta?
Saute the mushrooms first to release their moisture, otherwise the pizza base can get soggy. Spinach can go on raw since it wilts quickly in the oven.
