Quick & Easy Vegan Recipes with Daniella Monet // Polenta Pizza

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.

Bring water to a boil in a pot and add salt.

Stir in polenta gradually, whisking constantly to avoid lumps.

Cook polenta over low heat until thickened, about 30 minutes, stirring frequently.

Spread cooked polenta onto a baking sheet lined with parchment paper, smoothing it into a circle.

Let polenta cool and set for at least 15 minutes until firm.

Preheat oven to 450°F (230°C).

Spread tomato sauce evenly over the polenta base.

Top with slices of mozzarella cheese, sprinkling with parmesan cheese.

Add minced garlic, black pepper, and red pepper flakes to taste.

Bake in the preheated oven for 15-20 minutes until cheese is bubbly and golden.

Remove from oven and garnish with fresh basil leaves.

Drizzle with balsamic glaze before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens