Ok, this recipe is GOOD… the taste is just… sooo good! There’s just some kinks I still have to work out.

I have learned this by making it 2X already, and not quite getting it right, but it tastes good enough that I seriously wouldn’t mind making it 1x per month just to work it out!

The issue is the polenta. The first time I tried to make it, I used corn FLOUR… oops! This time, I used Pre-cooked polenta. I learned, as I was putting away the leftovers, that if I had let the pizza set for a bit and cool down, the “crust” would have set and it wouldn’t have been a pile of Italian mush…. tasty mush though! Ha!

So, I’ll post any changes, but if you make this… LET IT COOL to help set the crust.

Ingredients

1 TB olive oil, plus a bit more for the pan

1 roll of pre-cooked polenta

1/4 cup grated Parmesan (1 ounce)

 kosher salt and black pepper

1/2 cup chopped spinach

1/4 cup sun-dried tomatoes, thinly sliced

4 ounces part skim, low moisture FRESH mozzarella, cut into 1/2-inch pieces

10 leaves of basil sliced into thin pieces
1/2 cup black olives sliced
cherry tomatoes cut into half
1/2 to 3/4 cup of marinara sauce
2 strips of cooked bacon, and crumbled into small pieces

Directions

1. Heat oven to 425° F. Oil a 9-inch cake pan; set aside.
2. Crumble the polenta into the bottom of the cake pan and mix with the parmesan cheese, salt and pepper.
3. Spread the polenta over the bottom and up the sides of the prepared pan. Bake for 10 minutes, and remove.
4. Add sauce into the crust.
5. Place the toppings onto the pizza, ending with the sliced mozzarella and basil.
6. Bake until the polenta is crisp around the edges, 25 to 35 minutes.
7. Let sit and cool for 15-20 minutes until crust sets.

Seriously… this is a good one!

Enjoy!

And now, for the quote of the day: