Tomato & polenta pizza
Ingredients
for 4 person
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, pressed |
| 1 litre | vegetable bouillon |
| 250 g | medium-fine polenta (4 mins.) |
| 80 g | pesto rosso (red pesto) |
| 4 | tomato, sliced |
| 2 | mozzarella ball (approx. 150 g each), torn into chunks |
| 50 g | black olive |
| 20 g | rocket |
| a little | olive oil |
How it's done
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.
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