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.


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