Everyone loves a good pizza night! Our veggie-packed, healthy version with a polenta crust is sure to hit the spot. Load up on your favorite veggies and top it off with some gooey cheese -it's sure to be delicious!
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.