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Easiest Way to Prepare Tasty Mini Polenta Pizzas With Tomatoes And Pesto

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Mini Polenta Pizzas With Tomatoes And Pesto. Great recipe for Mini Polenta Pizzas With Tomatoes And Pesto. I love these little pizza bites. Super low cal and fill that pizza craving.

Mini Polenta Pizzas With Tomatoes And Pesto Mini Polenta Pizzas With Tomatoes And Pesto. Cut a few slices of polenta (about Sprinkle Italian seasonings on the top of the pizza. Return the mini pizzas to the. You can have Mini Polenta Pizzas With Tomatoes And Pesto using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mini Polenta Pizzas With Tomatoes And Pesto

  1. Prepare of Polenta, packaged (I use food merchants).
  2. Prepare of Mozzarella cheese, shredded.
  3. Prepare of Grape tomatoes, sliced thin.
  4. Prepare of Pesto sauce.
  5. It's of Olive oil.
  6. You need of Italian Spice seasoning.

Top the polenta with tomato sauce (or pesto) and the cheese. Gordon Ramsay's Grilled Polenta with Tomatoes and Goat's Curd. This polenta pizza is a vegetarian, gluten-free option. Sprinkle with half of the cheese.

Mini Polenta Pizzas With Tomatoes And Pesto instructions

  1. Cut a few slices of polenta (about 1/4 inch slices). Line them on a baking tray and brush each round with a small amount of olive oil..
  2. Broil them for a few minutes (till they get a little browned or crispy) and take them out of the oven. Flip the rounds and brush the desired amount of pesto sauce on each round (I use a thin layer). Then add the desired amount of cheese to each round..
  3. Slice the grape tomatoes thin and add to the top of the pizza. Sprinkle Italian seasonings on the top of the pizza. You can use dried basil if you don't have Italian seasoning spice..
  4. Return the mini pizzas to the oven and broil on high for 10 minutes or until the cheese bubbles and browns..
  5. Ready to eat! (If the kids don't gobble them up first).

Polenta & Pesto Mini Pizzas in Gluten Free, Grain Free, Hot Meals, Sugar & Flour Free, Summer, Vegan, Vegetarian Corn, tomatoes, and pesto are a natural summer pairing. This can also be done with slices of a store bought polenta log, but I love the softer texture of hand-formed polenta. Let the polenta cool and line a sheet pan with either foil or a silpat. Spread the polenta out into a thin layer and place it in the refrigerator for at least one hour to set and firm up. After it has chilled and firmed, you can cut the polenta into discs to use for the mini pizzas.

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