Polenta Pizza with Leek

Ingredients

• Instant Polenta1 cup (200 g)
• Oil1 teaspoon (3 ml)
• Tomato Sauce3 tablespoon (42 g)
• Olive Oil2 teaspoon (7 ml)
• Oregano1/2 tablespoon (2 g)
• Leek1/4 cup (25 g)
• Mozzarella Cheese3 slice (75 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked polenta. If not, follow the instructions below.

2. 2

   Step 2

   Place water (the specified amount of polenta) in a pot and then bring to a boil.

3. 3

   Step 3

   Once boiling, turn off and add the polenta (1/4 of the specified amount of polenta). Stir constantly with a whisk until thickened.

4. 4

   Step 4

   Preheat the oven to 356 °F (180º C).

5. 5

   Step 5

   In a pizza pan, spread the oil all over the base and place the polenta in six equal portions. Shape into circles.

6. 6

   Step 6

   Separately, place the tomato sauce in a bowl and mix with half of the olive oil, oregano, salt and pepper.

7. 7

   Step 7

   Place a pan over high heat. While heating, cut the leek into thin slices.

8. 8

   Step 8

   Once heated, add the oil, spread and add the leek with a pinch of salt, stir-fry for 5 minutes over medium heat. Remove and set aside.

9. 9

   Step 9

   Place the prepared tomato sauce, mozzarella cheese and leek on top of the polenta base. Next, sprinkle with a little oregano.

10. 10

    Step 10

    Bake the pizza in the oven for 10-15 minutes or until the base is set and the cheese is melted.

11. 11

    Step 11

    Remove from the oven and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Polenta Pizza with Leek can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.