Healthy carbs guys! Healthy carbs, and it is all in a pizza !!!
This pizza just had to happen. Load it up with whatever your heart desires and you are sorted. Pizzas are one of those things you can go all out with and do loads of crazy, delicious toppings and stuff but I was in the mood for simple, so simple it was :-). For awhile now, I have had this thing for caramelized onions, so I just had to top mine up with them. Then, some cherry tomatoes, I love the baby ones and once the pizza is in the oven, I watch through the glass window of the oven (Yes, I am weird, it is like I am stalking the pizza ! I am a Pizza Stalker !) and eventually those baby tomatoes pop and get all wrinkly. There is a method in my madness, with the oven on, I keep warm and I get to make sure nothing burns (because I have a thing with my oven…long story, don’t ask). Then of course the basil leaves, I mean of course…tomatoes and basil, need I say more, and then of course you have guessed…. feta cheese. I mean, there has to be cheese on a pizza right? well not really I suppose, I have had loads of pizzas without cheese, but on this pizza, cheese was just an added bonus.
Okay, so this is not your usual pizza base, but it is a nice light option, if you want to try something a bit different, and it is even gluten free. What is that saying…don’t knock it, till you’ve tried it ! 🙂
Polenta Pizza With Caramelized Onions, Cherry Tomatoes and Feta
Preparation time: 3 minutes
Cooking time: 35 minutes
Total time: 38 minutes
Serves 2 or 3
1 cup uncooked polenta
dash of salt
2 cups water
4 medium-sized onions, sliced thinly
125 grams cherry tomatoes (or more if you like)
200 grams feta cheese (or more if you like)
fresh basil leaves
fresh rocket leaves
To caramelize the onions:
a little olive oil
1 – 2 teaspoons brown sugar
1 -2 tablespoons balsamic vinegar
a little water (if needed)
Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.
In a large pan, with a little olive oil, saute the onions. Add a teaspoon or two of brown sugar and allow to cook. Stir continuously to prevent burning. If you feel the onions are sticking a bit, add a little water. I personally like my onions to be nicely browned, and just before the cooking process is done, I add the balsamic vinegar, stir it in, and then take the pan off the oven and set aside.
To cook the Polenta: Add polenta to the boiled water and reduce the heat down to simmer. Using a whisk, whisk for about 5 minutes continuously until the polenta starts to thicken. The polenta will start to pull away from the sides of the pot.
Once the polenta is cooked, spread it into an oven proof dish approximately 18 x 28 centimetres/7 x 11 inches in size. Flatten as best as possible and place in the oven for 15 minutes. Remove from the oven and place toppings on. Return to the oven for a further 15 minutes or until the topping has cooked.
Add fresh basil and rocket leaves. Serve either on its own or with a salad.