Spicy polenta pizza

I made this dish at our old place before moving, so it has been waiting for a while to be published. Even though it was made a couple of months ago, I think it’s still worth sharing. The dish is a polenta based pizza with vegan chicken style bits marinated in soy sauce, smoked paprika and tomato purée. The other toppings were roasted tomatoes, mozzarella and basil. It was a tasty combo with different textures. You could easily also skip or substitute the mozzarella and make a vegan version.

I pre-cooked all toppings and the base before combining. That way you can be sure that everything is nicely cooked. I marinated the vegan chicken and then fried it and I roasted the tomatoes in the oven.

It’s easy to make the polenta pizza base. Just cook the polenta in vegetable stock with a few added herbs like for example thyme, basil or wild garlic. Spread the cooked polenta on baking paper. If you use two baking papers on each side, you can roll it with a rolling pin as thin as you would like. Let the base cool in the fridge for at least 30 minutes. First pre-bake the base without any toppings for a little while, then add the toppings and bake until done. It’s a nice different style of pizza.

Your VegHog