Polenta Pizza Margherita | Waitrose

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Balsamic vinegar provides acidity without the sweetness of glaze.

Boil water in a pan.

Add chili flakes and chopped rosemary to the boiling water for flavor.

Whisk the water to create movement.

Gradually add polenta in a steady stream while whisking.

Turn the heat down to very low and continue whisking.

Grate garlic directly into the polenta mixture using a fine grater.

Stir in most of the parmesan cheese, saving a little for topping.

Grease and line a baking tray with baking parchment.

Pour the polenta mixture onto the baking tray and spread it out evenly with the back of a spoon.

Set the polenta aside to prepare the toppings.

Slice a red onion finely for the topping.

Cut mozzarella cheese into wedges.

Spread sundried tomato paste over the polenta base using the back of a spoon.

Scatter the sliced red onion over the top of the pizza.

Add cherry tomatoes on top of the pizza.

Place wedges of mozzarella cheese on top.

Drizzle olive oil over the pizza for added flavor.

Sprinkle the remaining parmesan cheese on top.

Bake in a hot oven at 230°C for about 15 minutes until the mozzarella is golden and bubbling.

Cut the pizza into wedges and serve with a simple dressed salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens