Intro: I love trying variations on recipes and someone recommended making a pizza base using polenta. It's easy to make and makes a nice change from having a dough base all the time. Topped with gorgeous MozzaRisella (vegan mozzarella) http://www.mozzarisella.co.uk/ and Mediterranean vegetables.
Your favourite pizza toppingsI used a garlic and onion tomato pasta sauce. Artichoke, peppers, red onion, green olives, sun blushed tomatoes & extra sliced garlic.
Preheat oven to 230oC/450oFTo a saucepan add the water and bring to the boil. Add the stock cube and gently whisk in until dissolved. Add the polenta and whisk continually to stop it sticking together. Reduce the heat and simmer until cooked (see pack instructions). Whisk occasionally.Oil a baking tray or coat with parchment paper. Add the polenta and spread evenly to form the base. You'll want it quite thin, around 1cm. Pop in the fridge for an hour to set.Remove from the fridge and coat the top of the base with a little oil (this helps it crisp slightly). Pop in the oven for 20 minutes to semi cook.Taking care to remove from the oven place on a heat proof surface. Add the tomato sauce and pizza toppings. Add a generous portion of cheese, drizzle with more oil and bake for 12-15 minutes until the cheese has melted.Serve immediately taking care to remove the pizza from the tray. I used a spatula. Enjoy!
Tip: The polenta I used only took 8 minutes to cook but others can take 30 minutes. Follow packet instructions to make sure your polenta is cooked thoroughly. Be sure to use a non stick baking tray or the base will stick.