Simple Polenta Pesto Pizza
By: Shoshanna Levy
Published: Wednesday, May 18, 2011 - 10:41am

Ingredients




3 cups filtered water
1 1/2 cups cornmeal, coarsely ground
1 teaspoon salt
1 cup fresh basil leaves
 cup cold pressed olive oil
4 cloves garlic, crushed
 cup pine nuts or walnuts
salt and pepper, to taste

Preparation

1 For cornmeal crust: Bring water to a boil in a saucepan. 2 Once it’s boiling slowly add the cornmeal and mix constantly until combined, then lower heat to a simmer and whisk to remove lumps. 3 Add the teaspoon of salt and mix for 2 minutes, or until thick. 4 Pour mixture into a well-greased baking pan and set aside to allow the polenta to firm up. 5 For pesto: Combine basil, olive oil, pine nuts, garlic, lemon juice, salt and pepper in a food processor or blender. 6 Add a tbsp of water or olive oil as needed to make a smooth but thick sauce. 7 Spread pesto evenly over polenta crust and top with your favorite seasonal veggies (You can sauté or roast the veggies first). 8 Bake for approximately 15 minutes at 350°F.