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Polenta pizza margherita
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Olive oil, to brush and drizzle
½ tsp dried chilli flakes
2 tsp chopped rosemary
200g Polenta Valsugana
2 cloves garlic, crushed
100g essential Waitrose Parmigiano Reggiano, grated
3 tbsp Cooks’ Ingredients Sundried Tomato Paste
1 small red onion, finely sliced
250g cherry tomatoes, halved
125g pack essential Waitrose Italian Mozzarella
1 Preheat the oven to 230°C, gas mark 8. Line a large baking sheet with baking parchment and brush with olive oil.
2 Place the chilli flakes and rosemary in a saucepan with 750ml water and bring to the boil. Whisk in the polenta and reduce the heat to its lowest setting. Add the garlic and 75g of the cheese and cook, stirring with a wooden spoon, until very thick. Tip out onto the lined baking sheet and spread with a spoon until about 26cm in diameter.
3 Spread the tomato paste over the polenta and scatter with the onion and cherry tomatoes. Drain the mozzarella, cut into wedges and arrange on top. Drizzle with oil and scatter over the remaining cheese.
4 Bake for about 15 minutes until the cheese has melted. Serve in wedges with dressed salad leaves.
Typical values per serving:
This recipe was first published in December 2014.