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Ricotta, salami and vegetable polenta pizza
Ricotta, salami and vegetable polenta pizza
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate the Italian classic with a polenta pizza crust, creamy ricotta, and seasonal veggies for a vibrant twist!
Ingredients:
  • 257.50 gm milk
  • 510.00 gm salt reduced chicken style liquid stock
  • 150.00 gm fine polenta
  • 82.50 ml grated parmesan
  • 1 zucchini, trimmed, very thinly sliced
  • 3 yellow squash, very thinly sliced
  • 18.20 gm extra virgin olive oil
  • 1 bunch asparagus, trimmed
  • 250g cherry truss tomatoes
  • 375g tub smooth ricotta
  • 40.00 ml chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 20.00 ml chopped fresh tarragon leaves
  • 1/2 garlic clove, crushed
  • 60g shaved Hungarian salami
  • Mixed salad leaves, to serve
Instructions:
  • First, prepare the baking trays with baking paper. Combine milk and stock in a saucepan over medium-high heat and bring to a simmer. Gradually incorporate polenta, stirring continuously. Cook for 5 minutes or until thickened, then mix in the parmesan until melted. Transfer the polenta to one of the lined trays and shape it into a 21cm x 34cm oval. Allow it to cool for 15 minutes, then chill in the refrigerator for 1 hour.
  • In a bowl, combine zucchini and squash with lemon juice, oil, salt, and pepper. Mix well and let sit at room temperature until needed.
  • Preheat the oven to 220°C/200°C fan-forced. Put the asparagus and tomatoes on a tray, spray with oil, and season. Bake for 15 minutes until tomatoes start to split. Add the polenta to the oven, continue baking for 5 more minutes until it browns around the edges.
  • In a bowl, mix together ricotta, fresh parsley, tarragon, and garlic. Season generously with salt and pepper.
  • Drain the zucchini mixture, saving the lemon mixture. Spread the ricotta mixture over the polenta base. Layer with tomato, asparagus, salami, and zucchini mixture. Drizzle the reserved lemon mixture over the top and sprinkle with extra parsley. Serve right away with a side salad.

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