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
Base
Topping
Garnish
Utensils
One flan tin (approx. 30 cm in diameter), base lined with baking paper
How it's done
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Base
Heat the oil in a pan. Sauté the onion and garlic. Pour in the stock and bring to the boil. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick paste. Transfer the polenta to the prepared tin.
Topping
Spread the pesto, tomatoes and mozzarella on top of the polenta.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
Garnish
Top the pizza with the olives and rocket, drizzle with oil.
How-tos
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