Vegan Polenta Pizza
Ingredients
Polenta base
- 4 cups of water
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dry basil
- 1/2 tsp oregano
- 2 tbsp olive oil
- 1 cup of polenta (corn grits)
Tomato sauce
- 2 tbsp olive oil
- 2 cloves of garlic
- 300g tomato pulp
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dry basil
- 1/3 tsp chili pepper
- 1 tsp sugar
Toppings
- 5-6 pieces cherry tomatoes
- 1 garlic clove
- 100g vegan cheese
- Handful of fresh basil and rosemary
- Drizzle of olive oil
Preparation
Boil 4 cups of water, add seasonings and olive oil, lower the heat and slowly add 1 cup of polenta, stirring continuously until it thickens
Shape the polenta into a round form using a cake pan frame, oil the baking paper, pour the polenta onto it, and let it cool
For the tomato sauce, fry garlic in olive oil for a couple of minutes, add tomato pulp and seasonings, cook for 5 minutes, and blend briefly
Pour the sauce over the polenta, add the toppings, and bake in the oven at 250°C (480°F) for 25 minutes
