Photo: Chad Montano
Polenta Pizza with Tomato and Pesto
5 ingredients
openrecipes
Ripe tomatoes should be firm and fully colored. They are at their peak during the warm days of summer. When baking ripe tomatoes, it is a good idea to salt them to draw out any excess moisture. Pat dry before using.
Estimated Nutrition (whole recipe, rough)
226
Calories
7g
Protein
20g
Fat
6g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
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
- 1 creamy polenta round in a 9-inch pan (see related recipe at left), at room temperature
- 1/4 cup purchased pesto
- 1 large tomato, sliced
- 8 oz. fresh mozzarella, sliced
- Olive oil for brushing
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