Easy Mushroom Garlic Polenta Pizza
Transform your dinner routine with this Easy Mushroom Garlic Polenta Pizza, a satisfying and gluten-free twist on traditional pizza. Featuring a golden, Parmesan-infused polenta crust that’s perfectly crisped in the oven, this recipe is topped with a medley of sautéed garlic mushrooms, juicy cherry tomatoes, and gooey mozzarella. Fresh thyme and basil add a burst of fragrant, herby flavor, while simple ingredients like olive oil and black pepper keep it rustic yet irresistible. This 40-minute recipe is ideal for busy weeknights or casual entertaining, offering a hearty and wholesome option without the need for dough. Perfect for vegetarians and those looking for a creative spin on classic comfort food, this polenta pizza is as delicious as it is easy to make. Serve it warm, straight from the oven, for a crowd-pleasing meal everyone will love.
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 3 cups Water
- 1 teaspoon Salt
- 1 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 8 ounces Button mushrooms (sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh thyme leaves
- 1 cup Mozzarella cheese (shredded)
- 1 cup Cherry tomatoes (halved)
- 6 leaves Fresh basil leaves (for garnish)
- 0.25 teaspoon Black pepper
Instructions
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook for 5-7 minutes, stirring constantly, until the polenta thickens.
Remove the saucepan from the heat and stir in the Parmesan cheese. Line a 9-inch round baking dish or tray with parchment paper and pour the hot polenta onto it. Use a spatula to spread it evenly into a circular crust about 1/2 inch thick.
Allow the polenta crust to cool and firm up for 20 minutes at room temperature, or refrigerate it for quicker setting.
Preheat the oven to 400°F (200°C). Once the polenta crust has set, drizzle it lightly with 1 tablespoon of olive oil and bake it for 10 minutes to crisp up slightly.
While the crust is baking, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and cook for 5-6 minutes until softened and golden. Stir in the garlic, thyme, and black pepper, and sauté for another 1-2 minutes until fragrant. Remove from heat.
Remove the polenta crust from the oven. Sprinkle the shredded mozzarella evenly over the crust, then spread the sautéed mushroom and garlic mixture on top. Add the cherry tomato halves, cut side up.
Return the pizza to the oven and bake for an additional 15 minutes until the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 10.0 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1551 mg | 119% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
