Tomato Polenta Pizza Recipe
Ingredients
| 3 cups fat-free milk | ||
| 1 1/2 cups semolina pasta flour or quick-cooking polenta mix | ||
| Eggs | 2 , beaten | |
| Parmesan cheese | 1/2 Cup (16 tbs), finely shredded | |
| Salt | 1/4 Teaspoon | |
| 1/8 teaspoon black pepper Nonstick cooking spray | ||
| 4 Roma tomatoes, very thinly sliced | ||
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| 2 tablespoons snipped fresh basil and/or oregano | ||
Directions
In a large saucepan bring milk just to boiling over medium heat.
Sprinkle the semolina flour over milk, stirring constantly.
Cook and stir for 2 minutes (mixture will be very stiff).
Remove from heat and cool for 5 minutes.
Stir in eggs, Asiago cheese, salt, and pepper.
Coat a 12-inch pizza pan with cooking spray.
Spread the semolina mixture in 'the prepared pizza pan.
Cover and chill for 2 to 24 hours.
Arrange the tomato slices over semolina mixture.
Top with mozzarella cheese.
Bake in a 400° oven about 20 minutes or until cheese is melted and beginning to brown.
Sprinkle with fresh basil and or oregano.
Sprinkle the semolina flour over milk, stirring constantly.
Cook and stir for 2 minutes (mixture will be very stiff).
Remove from heat and cool for 5 minutes.
Stir in eggs, Asiago cheese, salt, and pepper.
Coat a 12-inch pizza pan with cooking spray.
Spread the semolina mixture in 'the prepared pizza pan.
Cover and chill for 2 to 24 hours.
Arrange the tomato slices over semolina mixture.
Top with mozzarella cheese.
Bake in a 400° oven about 20 minutes or until cheese is melted and beginning to brown.
Sprinkle with fresh basil and or oregano.
Chef
