Description
Crispy polenta crust topped with sautéed spinach, mushrooms, and creamy ricotta. A vegetarian twist on pizza night!
Ingredients
Units
Scale
- 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