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1
Start by preparing your veggies.
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2
Slice zucchini and squash into thin disks.
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3
Now for the eggplant.
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4
First, slice it into thin disks.
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5
Then, to draw out extra water, sprinkle each slice with a little salt and place between layers of paper towel with a heavy baking sheet on top.
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6
I let it sit like this until my crust is in the oven.
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7
Preheat oven to 375 degrees F.
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8
In medium saucepan, combine cornmeal and water.
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9
Whisk until well blended.
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10
Add milk and garlic salt.
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11
Mix well and bring to a boil over medium-high heat, stirring constantly (be sure you reach the bottom of the pan or mixture will start to stick).
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12
Reduce heat to medium-low.
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13
Cover and cook for 10 minutes or until mixture is very thick, stirring frequently.
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14
Remove polenta from heat and use a rubber spatula to quickly spread onto a baking sheet lined with a silpat.
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15
I tried to make mine as thin as possible since I knew it would be filling and I still had to add toppings.
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16
Bake the crust for 10-15 minutes until polenta is set.
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17
It will still be soft compared to regular pizza crust but it will be solid enough to cut through.
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18
In the meantime, cook your veggies.
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19
First, rinse all the salt off of your eggplant and dry thoroughly.
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20
Heat 1 Tablespoon of olive oil in a pan and add your slices of eggplant.
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21
Cook for about 5 minutes on each side until eggplant softens.
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22
Remove eggplant to more layers of paper towel to draw out excess olive oil.
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23
Add remaining olive oil to your pan and cook up the zucchini and squash until soft.
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24
Spread 1/2 cup pizza sauce over your polenta crust and top with veggies and cheeses.
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25
Bake for another 5 minutes, or until cheese melts.
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26
Remove from oven and let set for about 5-10 minutes before digging in.
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27
Enjoy!
