Photo: Chad Montano
Polenta Pizza with Tomatoes and Ricotta
8 ingredients
Serves 4.
openrecipes
Use this polenta pizza crust as a base for a traditional Margherita pizza. Spread a layer of tomato sauce over the crust, top with slices of fresh mozzarella cheese and sprinkle with sliced basil.
Estimated Nutrition (whole recipe, rough)
429
Calories
19g
Protein
33g
Fat
11g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil for greasing, plus 2 Tbs.
- 2 1/2 cups water
- 1 cup quick-cooking polenta
- 1/2 tsp. salt, plus more, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese, plus 1/2 cup shavings
- 6 oz. ricotta cheese
- 2 large tomatoes, cut into thick slices
- 10 fresh basil leaves, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes