This meal is much quicker than phoning for a delivery and guaranteed to be gluten free and less stodgy. However, only the topping tastes of pizza. The rest is a veggie fest – more like a quiche and enough for two people.
Use a round pie dish and add the ingredients in the following order:
200ml yellow polenta
3 x 200 ml boiling water
Pinch of salt
1 tablespoon of olive oil with an optional blob of butter
Mix all of this together with a fork until it thickens. Then add the layers of vegetables in the following order:
3 medium carrots, peeled and grated
1 pack of English or baby leaf spinach chopped up
3 thinly sliced courgettes (zucchini)]
3 thinly sliced large black mushrooms
100ml ready-made tomato pasta sauce
Cover the dish with a plate and microwave on full for 10 minutes.
Add the grated cheese and olives, replace the plate and rest it for a few minutes before serving. Some ovens may take longer, so you may need a few more minutes; it depends on how well the polenta is cooked. It should be firm and creamy but not gritty.
As preparation for entertaining: After the initial cooking this dish can be kept in the fridge for a day or two, but don’t add the cheese. Before serving, cover the vegetables and tomato with:
- A layer of grated cheese or crumbled Feta cheese
- Olives, sliced red peppers
- Choose a few other delicious toppings such as artichokes, sun-dried tomatoes, peppadews, and capers etc.
Use herb salt and seasoning at your discretion. Keep the dish warm until the guests are ready to eat then use the grill on full for about 5 minutes to create the pizza effect.