Pizza with the base made of blue 'polenta'
Ingredients for 28 cm diameter base:
- 1 glass of bluecorn cornmeal
- 2.5 glass of water
- a pinch of salt
- 1 roasted beetroot
- 2 small red onions
- 1/2 red pointed pepper
- 1-2 tablespoons of clarified butter/coconut oil
- 1/2 glass of tomato purée
- 1 garlic clove
- 1/2 teaspoon of oregano
- pepper / salt / fresh basil
Cover the cornmeal with water. Add a pinch of salt and when it is boiling, cook for 8-10 minutes, mixing frequently. Line the bottom of baking pan with parchment paper, butter or oil inside to prevent 'polenta' from sticking to the baking pan, and spread the cooked cornmeal over. The ready pizza base put into the oven preheated to 200 degrees and bake for 40 minutes. After 15-20 minutes, remove the baking pan bottom and bake only on a wire rack so as the ‘polenta’ dries well. Dice an onion and pepper and stir-fry with oil. Season with salt and pepper. Dice a beetroot. Mix the tomato purée with freshly crushed garlic clove, oregano, salt and pepper. Spread tomato sauce over the roasted base and place vegetables. Bake again for about 10-15 minutes until the pizza gets crusty. It will remain soft inside unless you spread very thin layer of 'polenta' on greater part of surface (shorter baking time in this case).
RECIPE by Anna Szewczak, www.goodchanges.pl / www.facebook.com/goodchangesvegefood / www.instagram.com/good-changes