This month’s Recipe Redux challenge is all about pizza. I was excited to come up with a healthy twist on one of my favorite foods. My first thought was to create mini-pizzas using the pre-made polenta tube. And while this would work fine in a pinch, I decided to make the polenta crust from scratch. That way I was able to control the salt in the final recipe but also I got to add herbs to the crust. Making polenta is as easy as making grits. Being the southern girl I am… I’ve got years of training on this one. Making a polenta crust just requires a few additional steps.
Mushroom & Gruyere Polenta Pizza
This pizza combines the earthy flavors of polenta, mushrooms and thyme for a delicious savory meal. Add spinach to the mix or as a side salad for a complete meal.
1 recipe for Basil Polenta Pizza Crust (shown below)
1 t olive oil
8 oz Cremini (Baby Bella) mushrooms
1 clove garlic, minced (or 1 t garlic powder)
Salt and pepper to taste
1 1/2 oz shredded Gruyere cheese
1 sprig fresh thyme
Preheat the oven to 450 degrees.
Heat the olive oil over medium high heat.
Add the mushrooms, garlic and salt and pepper. Saute until fragrant and the mushrooms are golden brown.
Add the Gruyere to the polenta pizza crust and top with the cooked mushrooms.
Bake 20 minutes or until the cheese is golden and bubbly.
Sprinkle fresh thyme leaves over the pizza.
Slice and serve immediately or enjoy at room temperature.
I was so excited about the final recipe that I started snapping photos right away and forgot all about the thyme. So, here’s a shot featuring a little sprinkle of thyme. Make this. If you’re a mushroom lover like me, you’ll love it!