polenta pizza

I think I remember polenta pizza being pretty popular about a year or so ago.  Why did it take me so long to make it?  You’d think with my corn, masa harina, cornbread, tamale addiction I would have made this eons ago.  But somehow, that just didn’t happen.

Polenta pizza first timer over here!!

polenta pizza | edible perspective

This is nowhere near traditional pizza crust.  If you want a bread-like, doughy crust, don’t make this.  Instead, make a bread-like, doughy crust.

I’m not really sure how to describe this.  If you’ve had polenta you know what to expect.  If you like polenta, you will like this. 

polenta pizza | edible perspective

If you’re unsure about this whacky version for pizza crust does seeing the toppings help convince you?

I knew how to make polenta.  I knew that it sets up when you place it in the fridge.  So, how hard could this be?

Easy answer.

Not hard.

polenta pizza | edible perspective

The pizza minimalist in me loved the plain cheese mini pizza.

But the no-cheese veggie topped pizza was incredibly hearty + satisfying as well.

polenta pizza | edible perspective

Print this!

Polenta Pizza [serves 3-4] adapted from brown eyed baker’s polenta pizza

  • 1.5 cups coarse cornmeal or polenta
  • 3.5-4 cups water
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon parsley
  • 1/4 teaspoon black pepper
  • pizza toppings: sauce, veggies, cheese, etc.
  1. Line (3) 8” or 9” round pans with parchment paper.  You can also use square pans or make mini pizzas with 4” over-safe bowls, mini pie dishes, or mini soup crocks.
  2. Bring water to a boil and stir in the polenta until combined.  Cook according to package directions [they can vary a bit].
  3. Once the liquid is absorbed, stir in the olive oil and all spices.  Stir in more water if the mixture becomes too thick.  You are looking for a stiff, but stir-able consistency. 
  4. Scoop an even amount into each of the three pans and spread evenly around the pan.  It will be about 1/4 – 1/2” thick and is easiest spread with a silicone spatula.
  5. Set the pans in the fridge for about 30 minutes – 1 hour, until set.
  6. Remove from the fridge and pre-heat your oven to 450*.
  7. Lift the pizzas out by the parchment paper and place them on a large cookie sheet or pizza pan with the parchment still underneath.
  8. Bake for about 25 minutes, flipping once halfway through.  The pizzas should be easily flipped with the help of a spatula.
  9. Pre-cook any veggies while the crust is baking if desired.
  10. Flip the crusts so the top is facing up and layer with sauce and any other toppings you choose.
  11. Broil on low on the top rack for a few minutes until the cheese is bubbly and browned.
  12. Cut and serve.

notes: Easily made vegan with no cheese.  You can also forgo the round or square pans and line a baking sheet with parchment or a silpat mat.  Spread the polenta in any shape you like about 1/4 – 1/2” thick.  Try to keep it no larger than 8-9” as it will be much harder to flip over. 

The 8-9” pizza may seem to small for one person but trust me, they are deceivingly filling!

polenta pizza | edible perspective

I’ve come to love veggie topped pizzas as an adult but will always have a soft spot in my heart [er, stomach] for plain cheese pizza.

polenta pizza | edible perspective

Happy Friday!

Ashley