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Tomato Polenta Pizza Recipe
|Fat free milk||3 Cup (48 tbs)|
|Semolina pasta flour/Quick cooking polenta mix||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , beaten|
|Asiago cheese/Parmesan cheese||2 Ounce, finely shredded (1/2 Cup)|
|Black pepper||1⁄8 Teaspoon|
|Non stick cooking spray||1|
|Roma tomatoes||4 , thinly sliced|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Snipped fresh basil/Oregano / both||2 Tablespoon|
Serving size: Complete recipe
Calories 2511 Calories from Fat 499
% Daily Value*
Total Fat 56 g86.7%
Saturated Fat 31.1 g155.4%
Trans Fat 0 g
Cholesterol 586.5 mg
Sodium 2471.8 mg103%
Total Carbohydrates 359 g119.8%
Dietary Fiber 22.3 g89.4%
Sugars 69.2 g
Protein 140 g280.2%
Vitamin A 179.6% Vitamin C 126.6%
Calcium 193.8% Iron 82.5%
*Based on a 2000 Calorie diet
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.