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Italian
Pizza2

Shanna's Polenta Pizza

Olive oil, for coating baking sheet

2 C. polenta

1 C. cold water

1 C. boiling water

2 eggs

1 C. grated mozzarella cheese

1/3 C. coarsely chopped sun-dried tomatoes

1/4 C. chopped green onion

1 t. olive oil

1/4 C. chopped red bell pepper

1 C. thinly sliced mushrooms

2 C. prepared pizza sauce

1/4 C. chopped parsley

1 tablespoon minced fresh basil

Preheat oven to 450°F. Lightly oil a large baking sheet.

In a large bowl, combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly onto 14-inch pizza pan. Prebake until lightly browned and crisp (10 to 15 minutes).

Place sun-dried tomatoes in a heatproof bowl; cover with boiling water and set aside to plump. In a large skillet over medium-high heat, sauté green onion in olive oil for 1 minute; add bell pepper and mushrooms. Cover and steam 3 minutes. Drain sun-dried tomatoes, reserving liquid for another purpose.

Spoon pizza sauce over prebaked crust; top with sautéed vegetables. Scatter plumped sun-dried tomatoes, parsley and basil over surface. Bake until topping bubbles (12 to 15 minutes).

Makes one 14-inch pizza.