Restaurants, I have an idea for you: skip the cardboard gluten-free pizza crust you’ve been serving. Here’s a choice that appeals to every type of eater – Polenta Pizza. Make a cheesy polenta and when it’s done, quickly press it on a sheet pizza pan. Cover the top with pizza sauce and anything else you like – olives, more cheese, sausage, mushrooms, peppers. Drizzle the top with olive oil and bake it in a 375 degree oven for 15 minutes. Now that’s pizza anyone will enjoy. And pizza restaurants, you can have them at the ready, unadorned. We make these at home, too, usually involving bacon.

Photo: Mira Pangkey/flickr, creative commons

The post Polenta Pizza for All! appeared first on Faith Middleton's Food Schmooze.

Restaurants, I have an idea for you: skip the cardboard gluten-free pizza crust you&#8217;ve been serving. Here&#8217;s a choice that appeals to every type of eater &#8211; Polenta Pizza. Make a cheesy polenta and when it&#8217;s done, quickly press it on a sheet pizza pan. Cover the top with pizza sauce and anything else you like &#8211; olives, more cheese, sausage, mushrooms, peppers. Drizzle the top with olive oil and bake it in a 375 degree oven for 15 minutes. Now that&#8217;s pizza anyone will enjoy. And pizza restaurants, you can have them at the ready, unadorned. We make these at home, too, usually involving bacon.
Photo: Mira Pangkey/flickr, creative commons
The post <a rel="nofollow" href="https://foodschmooze.org/podcast/polenta-pizza-for-all/">Polenta Pizza for All!</a> appeared first on <a rel="nofollow" href="https://foodschmooze.org">Faith Middleton&#039;s Food Schmooze</a>.

Each weekday at 3:00 pm on WNPR radio, Faith serves up a tasty "60-Second Food Schmooze" with hot tips, recommendations, recipes and more.

The 60-Second Food Schmooze

Restaurants, I have an idea for you: skip the cardboard gluten-free pizza crust you’ve been serving. Here’s a choice that appeals to every type of eater – Polenta Pizza. Make a cheesy polenta and when it’s done, quickly press it on a sheet pizza pan.

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