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Pesto polenta pizza
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Gluten-free pizza with broccolini, mozzarella, and pesto on crispy polenta crust.
Ingredients:
  • 430ml (1 3/4 cups) vegetable liquid stock
  • 170g (1 cup) polenta
  • 20.00 ml chopped fresh sage
  • 40g (1/2 cup) finely grated parmesan
  • 125g roasted red capsicum (not in oil)
  • 1 garlic clove, crushed
  • 1/2 tsp dried chilli flakes
  • 20.00 ml sunflower seeds, toasted, plus 20.00 ml, extra, to serve
  • 2 bunches broccolini, trimmed
  • 110g buffalo mozzarella, drained, sliced
  • 55g (1/3 cup) pitted kalamata olives, halved
  • 20.00 ml finely grated lemon rind
Instructions:
  • Preheat your oven to 200C/180C fan forced and line a large baking tray with baking paper. In a saucepan, bring stock and 1 cup of water to a boil. Slowly pour in the polenta while stirring continuously for 5 minutes until it becomes soft and creamy. Mix in the egg, sage, and 1⁄3 cup parmesan until well combined. Spread the polenta onto the prepared tray to create a 1cm-thick oval, roughly 25 x 35cm. Bake until golden, about 15-20 minutes.
  • Combine capsicum, garlic, chili, sunflower seeds, olive oil, and remaining parmesan until smooth.
  • Steam the broccolini until tender, then drain and refresh under cold water. Drain again.
  • Spread the flavorful capsicum pesto on top of the polenta base. Add broccolini, mozzarella, olives, and lemon rind. Bake until golden, about 15 minutes. Finish by sprinkling with extra seeds before serving.

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