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Mini Polenta Pizzas – Gluten Free (RR January 2016)

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 16
Author Kelli Shallal MPH RD

Ingredients

  • 18 ounce polenta
  • about 6 ounces of shaved or shredded mozzarrella
  • 6-12 slices of uncured nitrate free pepperoni
  • 1 cup marinara sauce https://amzn.to/2JBtva8
  • sprinkle basil dried
  • sprinkle oregano dried

Instructions

  • Preheat oven to BROIL and while the oven is preheating get everything together. Have your marinara out, your cheese shaved or shredded and toppings ready to go.
  • Line a large pan with parchment paper, grease with cooking spray.
  • Cut polenta in ¼ inch slices (See Note) and place on pan lining spacing evenly apart.
  • Place in oven and broil for 3-4 minutes (See note.)
  • Flip each one over and layer on toppings: marinara, cheese, pepperoni strips, a dash of oregano and a dash of basil.
  • Broil again for 3-4 minutes until cheese is bubbly and starts to golden.
  • Let cool for a few minutes before serving, they will be extremely hot!

Notes

1.Most recipes recommend ½ inch slices because the polenta can easily break. I found as long as I was deliberate in my slicing (press straight down quickly with a large knife) I was able to get them a bit thinner than that and therefore able to make more bites from one tube!
2. Most recipe recommend 1-2 minutes but I wanted ours a bit crispier and firmer!
3. Be creative with your toppings and if you like spicy add some red pepper flakes!

Nutrition

Serving: 1g