Polenta pizza with eggplant and feta cheese

Naturally gluten free, super fast and yeast free.

Ingredients for 2 persons
200 g instant polenta
6-7 tablespoons tomato puree
1 eggplant
150 g feta cheese
2 tablespoons breadcrumbs
mint (or basil) for garnish
evo oil

Time: 30 minutes

Let’s cook!

Turn on the oven to 200 degrees C in static mode.
Cook the instant polenta (follow the instruction on the pack), salt it, and pour it onto a round pizza pan 38 or 40 cm in diameter. Level it well with a spatula.

Season the pizza by distributing the passata, thinly sliced eggplant and crumbled feta. Sprinkle with salt, pepper, and bread crumbs. Season with a drizzle of oil.

Bake for 15 minutes at 200 degrees in static mode and for the remaining 5 minutes in grill mode. Serve steaming hot with a few mint or basil leaves.

This is a very versatile base and can be prepared with various toppings.

Did you like my recipe? Subscribe to my monthly newsletter and get every month 4 new Italian recipes, tested during my cooking classes, using seasonal ingredients.
You will also receive:

  • the e-book I’ve created for you about the must-have Italian ingredients to create the magic in your kitchen
  • fact sheets on the ingredients of Italian cuisine, how to recognize the quality ones and how to use them
  • updates on all my events, tastings and coming cooking classes.
Just a sec