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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 tablespoon plus 1 teaspoon olive oil |
1 cup polenta or cornmeal |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/3 cup (about 2 ounces) grated parmesan |
1/2 head radicchio, shredded |
1/2 cup sun-dried tomatoes, drained and thinly sliced |
4 ounces mozzarella, cut into a 1/2-inch dice |
Directions:
1. Heat oven to 400° F. Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside. In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, 1/4 teaspoon of the pepper, and the Parmesan. Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta. Bake for 30 minutes. Cut into wedges.Tip: This crisp polenta crust can accommodate almost any pizza topping. Try arugula and prosciutto, sausage and garlic, or caramelized onions and mushrooms.
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