I thought it would be fun to make a pizza for Brown bag Lunch Month. I mean, who doesn’t like to get pizza in their lunch bag! And, a fun new twist on the traditional pizza was in order. That’s where this easy to make Polenta Pizza comes in. Fun, yummy, and topped with lots of veggies!
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The crust on this Polenta Pizza reminds me of a deep dish Chicago-style pizza. It’s thick and rich and as an added bonus, it’s gluten-free.
I used regular polenta. I can’t seem to find anywhere that sells instant polenta anymore. So, the instructions I’m giving are for regular polenta. I suspect that you could do the same with instant polenta, just shorten the cooking time in the pan based on the package directions.
After you bake the polenta, a nice little crust will form over the top, this is where you’ll want to top your Polenta Pizza. The crust gives a more firm and sturdy area to work on.
About ½ cup pizza sauce, or more or less to your liking. My favorite pizza sauce is this homemade one, and it comes together in just a couple minutes, so it’s worth it to make your own.
You could roast your own red peppers using these instructions, or simply use jarred roasted red peppers to save yourself a little time.
And remember, you can take a look at lots of lunch ideas over on my Pinterest Board: Brown Bagging it: Great lunch ideas!
And, this would be a really fun appetizer at a party! Just cut them up into small bite sized pieces for Polenta Pizza Nibbles! Fun!
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Polenta Pizza Recipe
- Preheat the oven to 400º F. Oil the bottom and sides of a 10-inch cast iron or oven-proof skillet, and set aside.
- Bring vegetable broth to a boil in a medium pan over medium-high heat, and slowly stir in polenta. Stir polenta constantly until thickened, about 25 minutes.
- While the polenta cooks, place 1 teaspoon oil in a heavy bottomed skillet, and heat over medium-high heat. Add chopped onions, and cook until onions soften and caramelize, about 20-30 minutes, stirring often. If onions begin to cook too fast, or burn, add a small amount of water to the pan and continue to cook. Once onions are done to your liking, remove from heat and set aside.
- Pour cooked soft polenta into the prepared cast iron skillet, and bake in the 400º F oven for 15-20 minutes. Carefully remove the hot pan from the oven and top with the pizza sauce, queso fresco, caramelized onions, chopped red peppers, and oregano. Return the pan to the oven for 5 minutes, or until the cheese is melted and bubbly. Remove pan from oven, and allow to cool, about 5 minutes before serving. Garnish with additional fresh oregano if desired.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.