Polenta Provençal Pizza Recipe

Name: Polenta Provençal Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups stone ground cornmeal; 1 cup all-purpose flour; 1/4 teaspoon salt; 3/4 cup warm water; 2 tablespoons olive oil; Vegetable cooking spray; 1 1/2 cups firmly packed fresh basil leaves; 1/2 cup freshly grated Parmesan cheese; 1/2 cup light ricotta cheese; 2 tablespoons canned no-salt-added chicken broth, undiluted; 2 cloves garlic, cut in half; 3/4 cup (3 ounces) shredded part-skim mozzarella cheese; 1 1/4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt); 1 cup diced sweet red pepper; 3/4 cup drained and chopped canned artichoke hearts

Servings: persons

1 1/3 cups stone ground cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup warm water
2 tablespoons olive oil
Vegetable cooking spray
1 1/2 cups firmly packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup light ricotta cheese
2 tablespoons canned no-salt-added chicken broth, undiluted
2 cloves garlic, cut in half
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
1 cup diced sweet red pepper
3/4 cup drained and chopped canned artichoke hearts

1
Combine cornmeal, flour, and salt in a medium bowl; stir well. Combine water and olive oil; stir with a wire whisk until blended. Add oil mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
2
Press mixture into bottom and 1/2 inch up sides of a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 425u00b0 for 5 minutes. Let cool completely on a wire rack.
3
Position knife blade in food processor bowl; add basil and next 4 ingredients. Process 1 minute or until smooth, scraping sides of processor bowl once. Spread basil mixture over cornmeal crust, leaving a 1/2-inch border on all sides. Sprinkle with mozzarella cheese, chicken, red pepper, and artichoke. Bake, uncovered, at 425u00b0 for 30 minutes or until crust is set. Cut into 18 rectangles.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/3 cups stone ground cornmeal, 1 cup all-purpose flour, 1/4 teaspoon salt, 3/4 cup warm water, and more.

Yes, Polenta Provençal Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Provençal Pizza

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