Photo: Andrews McMeel Publishing
Using a tube of prepared polenta is the genius idea behind these ultra-simple little pizza rounds. Stick with traditional tomato sauce and cheese or top with extras, such as roasted vegetables, fresh herbs or pepperoni.
Makes 12 mini pizzas
Preheat the oven to 400°. Lightly coat a rimmed baking sheet with canola oil.
Place the 12 polenta rounds on the prepared baking sheet. Top each with 1 scant tablespoon of marinara sauce, 1 tablespoon of the mozzarella cheese, and 1 teaspoon of the Pecorino Romano cheese.
Bake for 10 to 12 minutes, until the cheese is bubbly. Serve.
From Allergy-Friendly Food for Families (Andrews McMeel) by the editors of Kiwi magazine.
Published on May 03, 2012