Polenta Pizza with greens and mushrooms




For 2 – 10″ pizza crusts:

3 cups of vegetable broth
(or water with 1 vegetable cube such as Rapunzel)
1 tsp sea salt
2 tsp salt free spice such as Mrs. Dash or pizza spice
Freshly ground black pepper
1 tbs extra virgin olive oil
1 1/4 cups polenta (farmer ground)

For the topping:
1 large leek, sliced
3 garlic cloves, minced
3 tbs extra virgin olive oil
3 tbs mirin or white wine
1 cup of chopped cremini mushrooms
1 bunch beet greens
Sea salt and black pepper

1 cup crushed tomatoes
1 cup vegan (daya) cheese shreds

For the crusts:
Bring the vegetable broth to boil over high heat. Add salt, all spices and olive oil. Whisk in the polenta and keep stirring for 10 minutes or until smooth and thick. Pour into two 11″ tart pans or flat dinner plates. Spread evenly over the surface. Cool and the refrigerate for 30  minutes or until firm.
Preheat oven to 350˚F spread cornmeal over a baking sheet or cast iron pizza pan and place the polenta disks on it. Bake for 40 minutes and set aside.

For the topping:
Bring a small pot of water to boil and cook beet greens for 5 minutes until tender, drain, rinse and set aside. In a skillet sauté garlic and leek in some oil for 3 minutes. Add mirin and sauté for 3 more minutes. Add the sliced mushrooms and cook for 5 minutes. Add the beet greens, saute for 1 more minute, season with salt and pepper and remove from heat.

Spread a thin layer of crushed tomato sauce over the pizza crusts, add the topping and sprinkle with vegan cheese and some oil. Bake in 350˚F for 15 more minutes. ©Sabineart2012

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