- Prep Time:5 mins
- Cook Time:35 mins
For an alternative to a traditional pizza, why not try making the base from polenta instead. We’ve topped ours with cherry tomatoes, bocconcini, herbs and four bean mix for a deliciously simple but scrumptious result. Better get in quick because everyone will be reaching for a slice!
Original recipe by EAT LIVE MOVE | 1.9.15
+1 1 CAN (420g) EDGELL NO ADDED SALT FOUR BEAN MIX
- 1 cup polenta
- 1 litre water
- 1 tablespoon mixed herbs
- ½ cup good quality tomato pizza sauce
- 1 bunch basil
- 1 container baby bocconcini
- 1 punnet cherry tomatoes, halved
- Olive oil
Preheat oven to 180°C fan forced.
Bring 1 litre of water to the boil over high heat.
Add 1 cup of polenta to the boiling water, stir constantly for 10-15 minutes.
Add a little olive oil, 1 tablespoon mixed herbs and season to taste.
Reduce heat and continue to cook polenta through for another 5 minutes.
On a baking tray covered with baking paper pour out polenta mixture and spread evenly to resemble a rectangular pizza base.
Place polenta in the oven for 5 minutes to slightly dry the base making it easier for applying the toppings.
Spread with pizza sauce and dot with bocconcini and tomatoes. Bake in oven for 10 minutes.
SERVE PIZZA SPRINKLED WITH DESIRED AMOUNT OF DRAINED AND RINSED EDGELL FOUR BEAN MIX AND BASIL.
Chilled napoli sauce makes great fresh pizza sauce.
Healthy Tip: Layer your pizza with more veggies like rocket and mushroom.