Mediterranean polenta pizza
Mediterranean polenta pizza
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Time to make: 25 mins (Hands-on time: 10 mins, Cooking time: 15 mins), plus 30 mins chilling
Total cost: $5.20 / $2.60 per serve
(at time of publication)
High calciumLow fatLow sodiumVegetarianGluten freeHigh protein
Ingredients
2 cups HeartActive milk
1/2 cup water
3/4 cup quick-cooking polenta (cornmeal)
2 tablespoons salt-reduced tomato pasta sauce
1/3 cup grated Cracker Barrel vintage light cheese
25g baby spinach leaves
1/2 red capsicum, finely sliced
50g button mushrooms, sliced
4 pitted olives, quartered
1/2 red onion, cut in thin slivers
2 (40g) fat-free pickled artichoke hearts, quartered
1/4 cup basil leaves, torn
Instructions
Step 1 Preheat oven to 200°C.
Step 2 Bring HeartActive and water to a gentle simmer in a large saucepan. ‘Rain’ in polenta, whisking continuously until smooth. Stir for 2-3 minutes until very thick. Spread into a 20cm round on a baking paper-lined pizza pan or oven tray. Refrigerate for 30 minutes until cool.
Step 3 Spread polenta with sauce. Top with half the cheese, then add spinach, capsicum, mushrooms, olives, red onion and artichokes. Top with remaining cheese.
Step 4 Bake in oven for 15 minutes until golden. Sprinkle with basil leaves, cut into wedges and serve.
Sign in to save or note
Time to make: 25 mins (Hands-on time: 10 mins, Cooking time: 15 mins), plus 30 mins chilling
Total cost: $5.20 / $2.60 per serve
(at time of publication)
High calciumLow fatLow sodiumVegetarianGluten freeHigh protein
Ingredients
2 cups HeartActive milk
1/2 cup water
3/4 cup quick-cooking polenta (cornmeal)
2 tablespoons salt-reduced tomato pasta sauce
1/3 cup grated Cracker Barrel vintage light cheese
25g baby spinach leaves
1/2 red capsicum, finely sliced
50g button mushrooms, sliced
4 pitted olives, quartered
1/2 red onion, cut in thin slivers
2 (40g) fat-free pickled artichoke hearts, quartered
1/4 cup basil leaves, torn
Instructions
Step 1 Preheat oven to 200°C.
Step 2 Bring HeartActive and water to a gentle simmer in a large saucepan. ‘Rain’ in polenta, whisking continuously until smooth. Stir for 2-3 minutes until very thick. Spread into a 20cm round on a baking paper-lined pizza pan or oven tray. Refrigerate for 30 minutes until cool.
Step 3 Spread polenta with sauce. Top with half the cheese, then add spinach, capsicum, mushrooms, olives, red onion and artichokes. Top with remaining cheese.
Step 4 Bake in oven for 15 minutes until golden. Sprinkle with basil leaves, cut into wedges and serve.
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