Polenta Pizza with Spinach

Are you tired of the usual pizza dough? If the answer is yes, its time to try polenta pizza!

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 spoon Oil, olive

  • 60 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 600 g Spinach, raw

  • 2 pod Garlic, fresh

  • 100 g Cheese, Gorgonzola

  • 1 spoon Oil, vegetable oil, canola

Polenta

  • 0.5 cups Milk, whole milk

  • 1.5 cups Water

  • 1 cup Polenta

  • 1 spoon Oil, olive

  • 0.75 teaspoons Salt, table

Steps

  1. Place a larger pot with milk, water, and salt on the stove. Wait for the liquid to boil. Once it boils, reduce the heat to medium and slowly pour in the polenta. Stir continuously with a hand whisk to prevent lumps from forming. Once all the polenta is mixed in, reduce the heat to the lowest setting and cook for another 5 to 10 minutes until it thickens. Stir it well several times during cooking. If it becomes too thick, add a little more water. Once the polenta is ready, stir in one tablespoon of oil.

  2. Grease a round pizza pan or a round pan with a removable bottom well with oil. Transfer the prepared polenta into the pan and spread it evenly with a spoon or spatula. The thickness of the polenta layer should be between 1 to 1.5 cm. Cover the pan with plastic wrap and refrigerate for about 1 hour to allow the polenta to set.

  3. Preheat the oven to 220 degrees Celsius. Clean and rinse the spinach under running water. Peel and finely chop the onion and garlic. Cut the bacon into pieces. Place the pan with the polenta in the preheated oven for about 25 minutes until the top of the polenta turns golden brown.

  4. While the polenta is baking, prepare the spinach. Place a pan on the stove and heat the oil. Add the bacon and onion to the hot oil. Fry while stirring until the bacon pieces become crispy and the onion softens and turns translucent. Then add the spinach and garlic and continue to fry until the spinach wilts and reduces in volume.

  5. Remove the pan from the oven and crumble half of the gorgonzola over the polenta. Top the polenta with the spinach and sprinkle the remaining gorgonzola over it. Return the pan to the oven for about 5 more minutes.

Nutrition Information (Per 100g)

  • Calories: 74.66 kcal
  • Fat: 5.37 g
    • Saturated Fat: 1.97 g
  • Carbohydrates: 2.65 g
    • Sugars: 0.75 g
  • Protein: 3.06 g
  • Fiber: 0.88 g