ABOUT THE RECIPE:
Perfect for a casual party, this vegan pizza features a gluten-free polenta crust topped with ripe tomatoes, fresh basil, artichoke hearts and classic Italian seasonings. It's a yummy way to have a plant-based "pizza night!"
Makes 4 servings
INGREDIENTS:
CRUST
- 3 cups plus 2 tablespoons water, plus more if needed
- 1 cup polenta (use gluten-free if needed)
- 1 teaspoon dried basil
- 1/4 teaspoon salt
TOPPINGS
- 1 to 2 cloves garlic, minced
- 3 teaspoons extra-virgin olive oil, plus more if needed
- 3 medium-large tomatoes, sliced
- 4 tablespoons chopped fresh basil, divided
- 1 teaspoon Italian seasoning blend
- 1/8 teaspoon crushed red pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- 5 to 10 jarred artichoke hearts, well-drained and sliced in half (oil-packed variety is preferred)
INSTRUCTIONS:
To make the CRUST, pour the water into a medium-sized sauce pan. Bring the water to a boil over medium heat. Decrease the heat to medium-low or low. Pour the polenta steadily into the water, while stirring constantly. Stir in 1 teaspoon dried basil and 1/4 teaspoon salt.
Stir the polenta frequently for 25 to 30 minutes, or until it is thickened. The polenta is ready when it easily comes away from the side of the pan and supports a wooden spoon.
Pour the polenta onto a 12-inch pizza pan and carefully spread it into an even layer using a rubber spatula. (The edges of the crust should be slightly raised to hold the toppings in place.) Refrigerate for 1 to 2 hours, or until the polenta "crust" is firm to the touch. (The polenta crust may be made in the morning or the day before, loosely covered, and refrigerated.)
When you are ready to make the pizza, preheat the oven to 400 degrees F. Bake the chilled polenta crust for 12 minutes. Put the pan on a wire rack and let the crust stand for 5 to 10 minutes.
To make the TOPPINGS, put the garlic and olive oil in a small bowl and stir to combine. Arrange the tomato slices on top of the crust by overlapping them in a spiral fashion, leaving 1/4 to 1/2-inch of the crust exposed on the outer perimeter. Drizzle the garlic and olive oil over the tomato slices. Sprinkle 2 tablespoons chopped fresh basil over the tomatoes and garlic. Top with the Italian seasoning and red pepper. Season with salt and pepper, to taste.
Artfully arrange the artichoke hearts on top of the pizza. Bake for 15 minutes. Increase the heat to 425 degrees F and bake for 15 to 25 minutes more, or until the outer edge of the crust is crisp and the tomatoes are hot.
Put the pizza on a wire rack and sprinkle the remaining 2 tablespoons chopped fresh basil over the pizza. Let cool for 5 to 10 minutes. Slice and serve warm.
Ingredients
Directions
ABOUT THE RECIPE:
Perfect for a casual party, this vegan pizza features a gluten-free polenta crust topped with ripe tomatoes, fresh basil, artichoke hearts and classic Italian seasonings. It's a yummy way to have a plant-based "pizza night!"
Makes 4 servings
INGREDIENTS:
CRUST
- 3 cups plus 2 tablespoons water, plus more if needed
- 1 cup polenta (use gluten-free if needed)
- 1 teaspoon dried basil
- 1/4 teaspoon salt
TOPPINGS
- 1 to 2 cloves garlic, minced
- 3 teaspoons extra-virgin olive oil, plus more if needed
- 3 medium-large tomatoes, sliced
- 4 tablespoons chopped fresh basil, divided
- 1 teaspoon Italian seasoning blend
- 1/8 teaspoon crushed red pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- 5 to 10 jarred artichoke hearts, well-drained and sliced in half (oil-packed variety is preferred)
INSTRUCTIONS:
To make the CRUST, pour the water into a medium-sized sauce pan. Bring the water to a boil over medium heat. Decrease the heat to medium-low or low. Pour the polenta steadily into the water, while stirring constantly. Stir in 1 teaspoon dried basil and 1/4 teaspoon salt.
Stir the polenta frequently for 25 to 30 minutes, or until it is thickened. The polenta is ready when it easily comes away from the side of the pan and supports a wooden spoon.
Pour the polenta onto a 12-inch pizza pan and carefully spread it into an even layer using a rubber spatula. (The edges of the crust should be slightly raised to hold the toppings in place.) Refrigerate for 1 to 2 hours, or until the polenta "crust" is firm to the touch. (The polenta crust may be made in the morning or the day before, loosely covered, and refrigerated.)
When you are ready to make the pizza, preheat the oven to 400 degrees F. Bake the chilled polenta crust for 12 minutes. Put the pan on a wire rack and let the crust stand for 5 to 10 minutes.
To make the TOPPINGS, put the garlic and olive oil in a small bowl and stir to combine. Arrange the tomato slices on top of the crust by overlapping them in a spiral fashion, leaving 1/4 to 1/2-inch of the crust exposed on the outer perimeter. Drizzle the garlic and olive oil over the tomato slices. Sprinkle 2 tablespoons chopped fresh basil over the tomatoes and garlic. Top with the Italian seasoning and red pepper. Season with salt and pepper, to taste.
Artfully arrange the artichoke hearts on top of the pizza. Bake for 15 minutes. Increase the heat to 425 degrees F and bake for 15 to 25 minutes more, or until the outer edge of the crust is crisp and the tomatoes are hot.
Put the pizza on a wire rack and sprinkle the remaining 2 tablespoons chopped fresh basil over the pizza. Let cool for 5 to 10 minutes. Slice and serve warm.