Polenta Pizza!

No, I am not dead, I am just super busy with work and life. I cannot believe it is already June! Where has spring gone. Now its in the 90's and i'm starting to melt. Anyway this is a recipe I really love. You'll be surprised how good it really is. You are probably thinking, "polenta? as a pizza crust?" Trust me, its amazing. It gets crusty and its full of flavor. Not to mention its a lot healthier than your standard pizza crust. I got the recipe for the crust from the book, "Clean Start" by Terry Walters.

Polenta Pizza Crust

Makes 2, 10 inch crusts

3 cups vegetable stock

1 tsp salt

½ tsp pepper

1 tsp dried basil

1 tsp dried parsley

1 tsp dried oregano

2 tbsp extra virgin olive oil

1 ¼ cup cornmeal

Bring stock to a boil and add salt, pepper, and spices. Slowly whisk in the cornmeal and continue whisking for 5 minutes until the cornmeal is tender. Pour into a 10-inch tart pan and cool.

Preheat oven to 350. Sprinkle some cornmeal on a sheet pan and transfer the polenta crust to the pan. This is really easy to do when the polenta has cooled. Bake for 40 minutes. Remove from oven, arrange toppings, and bake for 15-20 minutes.

- Tonight I topped the pizza with caramelized onions, grilled mushrooms and zucchini, tomatoes, and tomato sauce. You could add a non dairy cheese if you wanted as well. I have yet to find a kind that I like. I really like Don Pepino pizza sauce so I used that tonight. I happened to be looking at the can and it said it was vegan and gluten free! But shouldn't all tomato sauces be animal and wheat free? I sure think so. 

Look at the top!!!

In other news...i'm going down to Tennessee for bonnaroo next week!!!! I am beyond excited and can't wait! But before then I have a couple posts planned. My garden is growing, I'm making more aprons, and I have a new hobby...making jams! I made a killer strawberry jam and bought blackberries, blueberries, and raspberries today to make another before I leave. Until then...  -kb