Polenta Pizzas with Roasted Tomatoes and Kalamata Olives

Transform your weeknight meal routine with these delectable Polenta Pizzas with Roasted Tomatoes and Kalamata Olives—a vibrant, gluten-free alternative to traditional pizza! Wholesome polenta forms the perfect crispy yet tender base, topped with caramelized roasted cherry tomatoes, briny Kalamata olives, and a blend of melted mozzarella and savory Parmesan cheese. The roasted tomato medley, kissed with olive oil and oregano, elevates the dish with robust Mediterranean flavors, complemented by fresh basil for a fragrant finish. With just 15 minutes of prep, this easy, customizable recipe is a delightful fusion of comfort and elegance, perfect for casual dinners or entertaining.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup polenta
• 3 cups water
• 0.5 teaspoon salt
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 0.5 teaspoon dried oregano
• 0.25 cup Kalamata olives
• 0.5 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 6 pieces fresh basil leaves
• 0.25 teaspoon black pepper

Directions

Step 1

In a medium-sized saucepan, bring 3 cups of water to a boil. Add 0.5 teaspoon of salt.

Step 2

Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for 10-15 minutes, stirring frequently, until the polenta is thick and creamy.

Step 3

Pour the cooked polenta onto a parchment-lined baking sheet. Spread it into an even layer about 1/2-inch thick. Let it cool completely to set, about 20 minutes.

Step 4

While the polenta cools, preheat the oven to 400°F (200°C).

Step 5

Place 1 cup of cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon of dried oregano, and season with salt and black pepper. Roast in the oven for 15-20 minutes, until the tomatoes are soft and slightly caramelized.

Step 6

Once the polenta has set, use a round cookie cutter or the rim of a glass to cut out 3-inch circles from the polenta. Gently transfer the rounds to a lightly oiled or parchment-lined baking sheet.

Step 7

Top each polenta round with a generous portion of the roasted tomatoes, a few slices of Kalamata olives, and a sprinkle of shredded mozzarella cheese and grated Parmesan cheese.

Step 8

Bake the polenta pizzas in the preheated oven for 10-12 minutes, until the cheese is bubbly and golden.

Step 9

Remove from the oven and garnish with fresh basil leaves. Serve warm and enjoy!

Nutrition Facts

Serving size	(1266.7g)

Amount per serving	% Daily Value*
Calories	850.7

Total Fat 69.3g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 77.8mg	0%
Sodium 3214.3mg	0%
Total Carbohydrate 33.0g	0%
Dietary Fiber 7.8g	0%
Total Sugars 4.1g
Protein 24.7g	0%

Vitamin D 0.2IU	0%
Calcium 737.7mg	0%
Iron 3.9mg	0%
Potassium 469.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.0%

Protein: 11.6%

Carbs: 15.4%