Wednesday, January 11, 2017

True Grit Pizza

I love a polenta crust, and the Italian vegetables with a touch of local sausage gives this one two thumbs up.

The crust recipe is from Forks Over Knives .

Polenta Pizza

(2-7 inch pizzas) 

Bring water and cumin to a boil.  Slowly add cornmeal, stirring constantly.  Stir in flaxseed and turmeric.  Season with salt.  Cook and stir until mixture returns to boil.  Reduce heat.  Simmer, covered, 15 minutes until very thick.  Divide mixture in half.  Press into bottom of 7 inch pizza pans covered with parchment paper.
1 cup water
1/8 teaspoon cumin
1/2 cup corn grits
1 1/2 teaspoon flaxseed meal
1/4 teaspoon turmeric
1/8 teaspoon salt

Sausage Ragu
Saute vegetables in olive oil 3-5 minutes.  
1 carrot, peeled and diced
1/2 cup celery, diced
2 tablespoon shallots, diced
1 garlic clove, minced
1 mini sweet pepper, diced
1/2 zucchini, quartered and sliced
6 button mushrooms, sliced

Add sausage.  Crumble and brown.
1-2 ounce Italian sweet sausage link

Stir in tomatoes.  Heat to reduce liquid.
1 cup diced tomatoes in juice, no added salt

Divide vegetable mixture among pizzas.  Spread over crust.  Bake at 400 F. for 20 minutes.  Garnish with Parmigiano cheese. 
1/4 cup Parmigiano cheese, grated




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