Polenta Pizza with Mushrooms and Rocket
Vegetarian and gluten-free pizza that is both filling and delicious! Polenta pizza base topped with fried mushrooms, creamy mozzarella and the peppery rocket is our idea of a 'Friday Night In' treat! Read on for the recipe and ideas on how to make this wonderful pizza vegan!
Ingredients
- 20 g butter
- 800 ml vegetable stock
- 200 g polenta or cornmeal
- 50 g Parmesan finely grated
- 300 g chestnut mushrooms quartered
- 1½ teaspoon mixed dried herbs
- 2 tablespoon olive oil
- 2 tablespoon red onion chutney
- 125 g ball mozzarella drained or 100g vegan cream cheese
- 20 g rocket
Instructions
- Heat oven to 200°C Fan. Line a large baking tray with baking parchment and lightly brush it with olive oil.
- Place the polenta/ cornmeal in a large pan. Pour the hot stock over the polenta and, stirring continuously, heat on medium heat, until it comes to a boil. Let the polenta bubble for 7-8 mins, stirring continuously. Note that if you're using cornmeal, it will cook quicker. It should be thick and come away from the sides. Remove it from the heat and stir in grated parmesan, butter, half of the mixed herbs and a generous pinch of salt.
- Spread the polenta into two large circles over the lined baking tray. Place the tray in the oven for 30-35 minutes until the polenta bases are set and browning at the edges.
- Whilst polenta is baking, heat a tablespoon of oil in a large frying pan. Add the quartered mushrooms and the rest of the mixed herbs. Fry on medium-high heat for 6-7 minutes until the mushrooms are browned and start to shrink.
- Once the polenta bases are cooked, spread 2 tablespoon of red onion chutney on them, then scatter the mushrooms (avoiding any juices that may have been released in the pan).
- Tear the mozzarella ball into bite-size pieces and scatter it on top of the pizzas. Return the pizzas to the oven for another 10-15 minutes, until the mozzarella has melted.
- Once cooked, scatter the rocket on top of the pizzas and serve immediately.
Notes
Based on Polenta & Mushroom Tart from Katy Gilhooly.
Nutrition
Calories: 768kcalCarbohydrates: 94gProtein: 33gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 2389mgPotassium: 873mgFiber: 3gSugar: 7gVitamin A: 2157IUVitamin C: 4mgCalcium: 571mgIron: 2mg
Tried this recipe?Let us know how it was!