Southwestern Polenta Pizza
It's time to root for your favorite team, which typically pairs well with an abundance of beverages and food on the sidelines. This delicious (and gluten free) pizza is a game changer. We are using polenta as the base for our pizza crust and the toppings are up to you, but fire roasted poblanos, black beans, corn, and caramelized onions are a highly recommended team. Top with MVP Miyoko's ‘liquid mozzarella’ and your friends won't know (or care) that this recipe is also vegan, which is a score for both teams if you ask me!
Make the polenta – In a large saucepan, bring the water and oat milk to a boil. Add the polenta whisking to combine. Reduce the heat to a simmer and cook for 4-5 minutes. The polenta should be the consistency of oatmeal. Remove from heat and stir in the olive oil. Quickly pour into a non stick 9″ x 13″ quarter sheet pan and spread evenly. Let cool to room temperature. Chill overnight.
Preheat the oven to 450˚
Caramelize the onions – Preheat a large skillet over medium heat. Add the onions and cook, stirring frequently, for 45 minutes, until deep golden brown. Set aside.
Bake the polenta – Remove the polenta from the refrigerator and place in oven. Bake for 30 minutes.
Assemble the pizza – Remove the polenta from the oven. Scatter you selected topping over the baked polenta base. Sprinkle with Tajin. Drizzle with the vegan mozzarella. Bake for 10-15 minutes or until the mozzarella bubbles and browns. Let rest for 5 minutes. Cut into 8 rectangles. Garnish with cilantro. Serve with a green salad.
- 2½ cups water
- 1 cup oat milk
- 1 tsp salt
- 1 cup medium grain polenta
- 3 tbsp Miyoko’s vegan butter
- 1 tbsp olive oil
- 2 large onions, peeled and thinly sliced
- ⅓ cup canned black beans, rinsed and drained
- ⅓ cup roasted poblanos, cut into strips
- ⅓ cup chopped tomatoes
- 1/2 cup fire roasted corn, (frozen is OK)
- ⅓ cup Miyoko’s liquid mozzarella
- 1 tsp Tajin
- 3 tbsp cilantro, chopped