Recipe: polenta pizza

  • Updated: December 11, 2013 - 5:13 PM

Polenta Pizza with Garlicky Baby Greens √

Serves 4.

Note: For this pizza topped with garlic-infused greens, polenta stands in for the traditional wheat-based crust. While cornmeal or polenta is naturally gluten-free, it’s often processed on machinery that also works with wheat products, so make sure to look for brands that specify “gluten-free” on their labels. From Meredith Deeds.

Crust:

• 2 1/2 c. water

• 3/4 tsp. salt

• 1 c. gluten-free polenta

Pizza topping:

1 tbsp. olive oil, plus more for brushing the pan

• 2 garlic cloves, minced

5 oz. (about 4 c.) baby greens (any green or combination of spinach, kale, chard, etc.)

• Pinch of red pepper flakes

• Pinch of salt

1/2 c. marinara sauce (either homemade or store-bought)

1/2 c. shredded part-skim mozzarella cheese

• 1/4 c. Parmesan cheese, grated

Directions

Preheat oven to 450 degrees. Lightly oil a large baking sheet.

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