Photo Credit: Aaron Colussi

Polenta Crust Pizza with Bacon, Sautéed Red Onions & Arugula

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Polenta is ground from dried yellow corn, and with simple preparation, makes an excellent gluten-free pizza crust.

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Description

Recipe Type: Dinner
Author: Genevieve Doll
Serves: 3-4

Ingredients

  • 1½ cups vegetable stock
  • ¾ cup dry polenta 
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 8 ounces bacon, ½-inch slices
  • 1 medium red onion, ½-inch half-moon slices
  • 6 ounces shredded mozzarella cheese (about 1½ cups)
  • 2 tablespoons aged balsamic vinegar
  • Handful of arugula, for garnish

Instructions

  1. Preheat oven to 450°. In a small pot, bring stock to a boil. Reduce heat to medium low; add polenta, olive oil and salt. Whisk continuously about 3 minutes, until polenta thickens and becomes difficult to whisk.
  2. Pour polenta onto a warmed pizza stone or baking sheet lightly sprayed with oil of choice or brushed with melted butter. Using a rubber spatula, spread polenta so crust is about ¼-inch thick.
  3. Place crust on lower oven rack, and bake 15 minutes, until slightly crisp. Reduce heat to 425°.
  4. Meanwhile, heat a large sauté pan over medium heat. Add bacon, and sauté until bacon begins to brown and fat renders, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Reserve bacon fat in pan.
  5. Add onions to bacon fat, and cook over medium heat 7–8 minutes, until softened. Transfer to a paper towel–lined plate.
  6. Top crust with mozzarella, bacon and onions. Bake about 8 minutes on top rack, until cheese is bubbling.
  7. Drizzle with balsamic, and garnish with arugula.

PER SERVING: 530 CAL; 22G PROTEIN; 37G FAT; 26G CARB (5G SUGARS); 1,161MG SODIUM; 3G FIBER

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