Chorizo-topped polenta pizza

Chorizo-topped polenta pizza

Total: 35 Min. | Active: 20 Min.
Nutritional value / people: 678 kcal
, Fat: 27 g
, Carbohydrate: 81 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 onion
1 garlic clove
1 tbsp olive oil
5 dl water
1 parcel Maggi Polenta Ticinese (2 sachets, 188 g)


2 tbsp pesto alla genovese
2 tomatoes
150 g mozzarella
150 g chorizo
30 g pitted black olives

Bake & garnish

some basil leaves
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How it's done

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Finely chop the onion and garlic, sauté in the olive oil. Pour in the water and bring to the boil, stir in the polenta, simmer for approx. 2 mins. on a very low heat, stirring constantly to form a thick paste. Allow to cool a little, spread onto a tray (approx. 30 cm diameter) lined with baking paper, leave to cool.


Spread the pesto on top of the polenta. Slice the tomatoes, mozzarella and chorizo, distribute over the pizza along with the olives, season.

Bake & garnish

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Garnish with basil before serving.


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