Parmesan Polenta Pizzas with Slow-roasted Pesto Tomatoes Recipe

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Parmesan Polenta Pizzas with Slow-roasted Pesto Tomatoes
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Ingredients:

Directions:

  1. Rinse tomatoes, cut in half lengthwise, and place cut side up in an oiled 10- by 15-inch pan. Sprinkle lightly with pepper. Spread about 1/2 teaspoon pesto onto cut side of each tomato half.
  2. Bake tomatoes in a 350° regular or convection oven until browned on top and slightly shriveled, 1 1/2 to 2 hours (if pan juices begin to scorch, add a few tablespoons water to pan). Let tomatoes cool about 10 minutes.
  3. Place polenta rounds slightly apart on an oiled 12- by 17-inch baking sheet. Sprinkle 1/2 cup parmesan cheese evenly over rounds. Set a tomato half, pesto side up, on each and sprinkle remaining 1/2 cup cheese on top.
  4. Bake polenta pizzas in a 450° regular or convection oven until cheese is melted and beginning to brown, 10 to 13 minutes. Let cool 2 to 3 minutes, then transfer with a spatula to a platter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 519.06 Kcal (2173 kJ)
Calories from fat 209.66 Kcal
% Daily Value*
Total Fat 23.3g 36%
Cholesterol 101.01mg 34%
Sodium 1382.13mg 58%
Potassium 385.69mg 8%
Total Carbs 38.49g 13%
Sugars 3.4g 14%
Dietary Fiber 0.85g 3%
Protein 37.98g 76%
Vitamin C 11.9mg 20%
Iron 2.6mg 15%
Calcium 1024.4mg 102%
Amount Per 100 g
Calories 226.42 Kcal (948 kJ)
Calories from fat 91.46 Kcal
% Daily Value*
Total Fat 10.16g 36%
Cholesterol 44.06mg 34%
Sodium 602.89mg 58%
Potassium 168.24mg 8%
Total Carbs 16.79g 13%
Sugars 1.48g 14%
Dietary Fiber 0.37g 3%
Protein 16.56g 76%
Vitamin C 5.2mg 20%
Iron 1.1mg 15%
Calcium 446.8mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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