Ingredients
Scale
Polenta Base:
- 1 cup polenta
- 4 cups water
- sea salt to taste
Toppings:
- 1/4 cup creme fraiche
- 1/2 pound Italian sausage, I like the hot variety
- 1 clove garlic, minced
- 1 roasted red bell pepper, 4 ounces
- 6–8 ounces fresh mozzarella
- 1 cup freshly grated parmesan
- 1/4 cup thinly sliced red onion, 1 ounce
- 2 cups halved cherry tomatoes, 10 ounces
- 1/4 cup slivered basil, 1/4 ounce
- sea salt and freshly ground pepper
Instructions
- Start by preparing the polenta base. Bring the 4 cups of water to a boil (a non-stick pot makes this easier), once the water is at a rolling boil, slowly add the polenta in a thin fine stream stirring constantly to avoid any lumps. Lower the heat to medium-low, and stir occasionally during the first 10 minutes or cooking, or until the polenta starts to get thick and stick to the bottom. For the remaining 10 minutes of cooking stir the polenta often to keep it from sticking. When the polenta is pulling away from the sides of the pan and holding it’s own shape, season it to taste with sea salt and spread it evenly over a parchment lined baking sheet. Cover with a lid or plastic wrap and refrigerate until firm, about 2 hours, or up to 3 days.
- When you’re ready to use your polenta crust, preheat the oven to 450ºF, and bake the crust for 15 minutes to firm it up.
- While the crust bakes, prepare your toppings. Sauté the sausage and minced garlic together, then set aside to cool a bit.
- Thinly slice the roasted bell pepper, and tear or chop the fresh mozzarella into 1/2″ pieces.
- After the crust comes out of the oven, spread the creme fraiche evenly over the top, (don’t worry when it melts into liquid). Top with the sausage and roasted pepper strips. Scatter the cheeses evenly over the top.
- Increase the oven heat to 500ºF and bake the pizza until bubbling with browned spots in the cheese, about 6-8 minutes.
- When the pizza is done, top it with the thinly sliced red onion, cherry tomatoes, and slivered basil. Season to taste with sea salt and pepper, and serve immediately!
- The leftovers keep in the fridge for at least 3-4 days and reheat well.
Notes
For details on how to roast your own bell peppers, check out my Creamy Roasted Red Pepper Zucchini Noodles.
- Prep Time: 40 mins
- Cook Time: 22 mins