• 2 cups Polenta
  • 6 cups Water
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 cups Red Onion, diced
  • 1 tablespoon Vegan Butter
  • 1 tablespoon Vegan Parmesan Cheese
  • 1 bunch Fresh Spinach Leaves
  • 2 Garlic Cloves, minced
  • 14 ounce can Tomato Sauce
  • 1 teaspoon Garlic Powder
  • Salt and Pepper, to taste
  • 2 cups Baby Bella Mushrooms, sliced
  • 2 cups Vegan Mozzarella, shredded – I used Daiya in this recipe
  • Cornmeal
  • Fresh Basil, julienned

Vegan Polenta Pizza

Method:

Preheat oven to 425* F.

Homemade Crust ~

Slowly whisk polenta into boiling water. Cook, stirring frequently until thickened about 30 minutes. Heat 2 tablespoons olive oil and sauté onions until soft and translucent. Once the polenta has thickened, remove from heat and stir in the butter, parmesan cheese and onions. Set aside.

Homemade Sauce ~

In a saucepan heat the remaining 2 tablespoons olive oil. Sauté garlic and spinach for 3 minutes. Add tomato sauce, garlic powder, salt and pepper and simmer for 10 minutes to marry flavors. Transfer to food processor and blend together. Set aside.

Assemble the Pizza ~

Sprinkle about a tablespoon of cornmeal onto a parchment lined cookie sheet. Spoon 2 heaping tablespoons of polenta onto cookie sheet and spread into a 4-inch circle. Add a layer of sauce, 2 good spoonfuls. Next add a handful of your sliced mushrooms and top with 1/4-cup vegan mozzarella. Repeat process for next pizza. You should be able to fit 4 to a cookie sheet. Cover with foil making a tent so it doesn’t touch the cheese. Bake for 10 minutes, remove foil and return to oven for 10 more minutes.

Garnish with fresh basil and serve with a salad for dinner or enjoy by itself as an afternoon snack. Mangia!

 

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