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.

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