Ingredients
- Olive oil, for coating baking sheet
- 2 C. polenta
- 1 C. cold water
- 1 C. boiling water
- 2 eggs
- 1 C. grated mozzarella cheese
- ⅓ C. coarsely chopped sun-dried tomatoes
- ¼ C. chopped green onion
- 1 t. olive oil
- ¼ C. chopped red bell pepper
- 1 C. thinly sliced mushrooms
- 2 C. prepared pizza sauce
- ¼ C. chopped parsley
- 1 tablespoon minced fresh basil
Preparation
Preheat oven to 450°F. Lightly oil a large baking sheet. In a large bowl, combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly onto 14-inch pizza pan. Prebake until lightly browned and crisp (10 to 15 minutes). Place sun-dried tomatoes in a heatproof bowl; cover with boiling water and set aside to plump. In a large skillet over medium-high heat, sauté green onion in olive oil for 1 minute; add bell pepper and mushrooms. Cover and steam 3 minutes. Drain sun-dried tomatoes, reserving liquid for another purpose. Spoon pizza sauce over prebaked crust; top with sautéed vegetables. Scatter plumped sun-dried tomatoes, parsley and basil over surface. Bake until topping bubbles (12 to 15 minutes). Makes one 14-inch pizza.
