BASIC RECIPE: SMALL POLENTA PIZZAS
A nice and easy way to recycle the polenta made the day before, a delicious idea for an appetizer to be seasoned as you like! This simple method can be applied to all the polentas prepared with our corn flours.
Preparation Time
30minutes
Preparation Time
30minutes
Ingredients
  • Thickened polentaMade at least 12 hours before
  • Pizza toppingsIn this case: tomato sauce, cheese, capers, oregano
  • Extra virgin olive oil
Instructions
  1. Preheat the oven to 200°C in fan mode.
  2. Divide the polenta into sections so as to obtain rectangles with a thickness of 1 / 1.5 cm, which will be our pizza bases.
  3. Place the slices on a baking sheet lined with lightly oiled parchment paper.
  4. Place in the oven and cook for 20/25 minutes, until the polenta has dried to form a light crust.
  5. Remove from the oven and season to taste. We used homemade tomato sauce, Asiago cheese, capers and oregano.
  6. Bake for another 7/8 minutes or until the cheese is well melted.
  7. Serve.