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Sheet Pan Polenta Pizza
(0)
75 min
Under an hour
Knuspr-Küche
Diese gesunde Polenta-Pizza vom Blech ist die perfekte glutenfreie Alternative zur klassischen Pizza. Ein knuspriger Boden aus Maisgrieß, belegt mit saftigen Kirschtomaten, zartem Kochschinken und geschmolzenem Mozzarella – ein schnelles und nahrhaftes Abendessen für die ganze Familie.
Preparation method
Place polenta and water in a medium-sized pot. Salt and simmer over low to medium heat for 15–20 minutes. Meanwhile, line a baking sheet (approx. 40 cm × 30 cm) with parchment paper.
After cooking, stir the olive oil into the polenta and spread the mixture onto the baking sheet. Distribute evenly on the parchment paper with a wooden spoon and let cool for at least 30 minutes. Meanwhile, preheat the oven to its highest setting (approx. 300 °C, grill function). Bake the cooled polenta in the oven at 300–310 °C for 10–12 minutes until golden brown.
While the polenta bakes, mix the sliced cherry tomatoes with mozzarella, garlic, and herbs. Season with salt and pepper.
Ingredients
Nutritional values
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