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
150 g feta cheese
2 tablespoons breadcrumbs
mint (or basil) for garnish
Time: 30 minutes
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.