Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta
Topping
Bake & garnish
How it's done
Polenta
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.
Topping
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.
How-tos
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