Polenta Pizzas with Roasted Tomatoes and Kalamata Olives
Transform your weeknight meal routine with these delectable Polenta Pizzas with Roasted Tomatoes and Kalamata Olives—a vibrant, gluten-free alternative to traditional pizza! Wholesome polenta forms the perfect crispy yet tender base, topped with caramelized roasted cherry tomatoes, briny Kalamata olives, and a blend of melted mozzarella and savory Parmesan cheese. The roasted tomato medley, kissed with olive oil and oregano, elevates the dish with robust Mediterranean flavors, complemented by fresh basil for a fragrant finish. With just 15 minutes of prep, this easy, customizable recipe is a delightful fusion of comfort and elegance, perfect for casual dinners or entertaining.
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Recipe Information
Ingredients
- 1 cup polenta
- 3 cups water
- 0.5 teaspoon salt
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 0.5 teaspoon dried oregano
- 0.25 cup Kalamata olives
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 6 pieces fresh basil leaves
- 0.25 teaspoon black pepper
Instructions
In a medium-sized saucepan, bring 3 cups of water to a boil. Add 0.5 teaspoon of salt.
Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for 10-15 minutes, stirring frequently, until the polenta is thick and creamy.
Pour the cooked polenta onto a parchment-lined baking sheet. Spread it into an even layer about 1/2-inch thick. Let it cool completely to set, about 20 minutes.
While the polenta cools, preheat the oven to 400°F (200°C).
Place 1 cup of cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon of dried oregano, and season with salt and black pepper. Roast in the oven for 15-20 minutes, until the tomatoes are soft and slightly caramelized.
Once the polenta has set, use a round cookie cutter or the rim of a glass to cut out 3-inch circles from the polenta. Gently transfer the rounds to a lightly oiled or parchment-lined baking sheet.
Top each polenta round with a generous portion of the roasted tomatoes, a few slices of Kalamata olives, and a sprinkle of shredded mozzarella cheese and grated Parmesan cheese.
Bake the polenta pizzas in the preheated oven for 10-12 minutes, until the cheese is bubbly and golden.
Remove from the oven and garnish with fresh basil leaves. Serve warm and enjoy!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 470 mg | 10% | |
*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.
