Polenta Crust Pesto Pizza

I have been working on a polenta crust pizza for a while now and I’ve got to say… this is the one!!! There’s no mixing or kneading either!

It’s full of flavor.

It’s got incredible texture and a light crunch.

It’s not soggy and it’s easy to make.

Please follow me for more! Enjoy!

Polenta Crust Pesto Pizza

Ingredients:

* 2 cups chicken broth (I use low sodium)

* 1 teaspoon garlic powder

* ½ teaspoon dried oregano

* 1 medium chipotle pepper in adobe sauce (chopped)

* 1 cup corn meal

Optional Toppings:

* Pesto sauce

* Cherry tomatoes, sliced

* Sliced mozzarella cheese

* Finely grated Parmesan cheese

* fresh basil for garnish

Instructions:

* Line a 12” round pizza tray with parchment paper and set aside.

* In a medium sauce pan, add the stock and seasonings and bring to a low boil over medium/high heat. Once boiling, add the corn meal and whisk continuously until thick, about 1-2 minutes.

* Transfer the dough to the center of your round sheet of parchment paper and place the other sheet on top. You may want to work on a cutting board as the mixture will be hot. Use a rolling pin to evenly roll the dough.!Slide it onto the pizza tray and set it aside.

* Preheat the oven to 425 degrees F convection bake. Let pizza crust sit on counter while oven heats to “dry out”

* When the oven is preheated bake your polenta pizza crust for 20 minutes, then remove from the oven and use another round tray to carefully flip the crust over. Discard the paper and return the crust to the oven for 10 more minutes.

* Remove from the oven and add your toppings. I used homemade pesto, but store bought works well too! I also topped mine with sliced Cherry tomatoes, mozzarella and Parmesan cheese.

* For toppings like onion, peppers or mushrooms precook them to release their water and prevent your crust from getting soggy.

* Switch the oven to broil and return the topped pizza to the oven for 1-2 minutes to brown your toppings and melt your cheese. If using fresh basil, add this at the end as a garnish, do not cook it with the basil.