AuthorJanella
Preheat your oven to 180°C (350°F/Gas 4). Lightly brush two 22-cm (8½-in) pizza trays with a little of the olive oil.
Bring the stock to a rolling simmer in a large saucepan then, whisking constantly, rain in the polenta in a steady stream. Continue to whisk for about 5 minutes until all the liquid has been absorbed. Cook over low heat, stirring frequently, for another 5 minutes until the polenta is very thick. Be careful not to get splattered by a volcanic-like burst of polenta lava. Remove from the heat, taste and season but only if your polenta is not salty enough.
Allow the polenta to cool slightly, then spread it over the pizza trays. Pop the polenta bases in the fridge to set. This will take about 5 minutes.
Remove the trays of polenta from the fridge and add the toppings. First up, spoon the Napoli sauce over each base, then scatter on the olives and sun-dried tomatoes, dollop on the pesto, and finish with the bocconcini and herbs. Drizzle lightly with the remaining olive oil (not essential) and bake for 10 or so minutes until the tops of the pizzas are golden and the cheese has melted a little.
Remove the trays from the oven and allow the pizzas to cool slightly before dolloping cashew cream cheese, if using, over them. Cut into slices and serve on the trays.
Ingredients
Directions
Preheat your oven to 180°C (350°F/Gas 4). Lightly brush two 22-cm (8½-in) pizza trays with a little of the olive oil.
Bring the stock to a rolling simmer in a large saucepan then, whisking constantly, rain in the polenta in a steady stream. Continue to whisk for about 5 minutes until all the liquid has been absorbed. Cook over low heat, stirring frequently, for another 5 minutes until the polenta is very thick. Be careful not to get splattered by a volcanic-like burst of polenta lava. Remove from the heat, taste and season but only if your polenta is not salty enough.
Allow the polenta to cool slightly, then spread it over the pizza trays. Pop the polenta bases in the fridge to set. This will take about 5 minutes.
Remove the trays of polenta from the fridge and add the toppings. First up, spoon the Napoli sauce over each base, then scatter on the olives and sun-dried tomatoes, dollop on the pesto, and finish with the bocconcini and herbs. Drizzle lightly with the remaining olive oil (not essential) and bake for 10 or so minutes until the tops of the pizzas are golden and the cheese has melted a little.
Remove the trays from the oven and allow the pizzas to cool slightly before dolloping cashew cream cheese, if using, over them. Cut into slices and serve on the trays.
