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
- Canola oil, for coating the pan
- 1 (18-ounce) tube prepared polenta, sliced into 12 rounds
- ¾ cup tomato sauce
- ¾ cup grated mozzarella cheese
- ¼ cup grated Pecorino Romano cheese
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.
Printed from Oprah.com on Sunday, March 9, 2014
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