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Discussion Starter · #1 ·
Adapted from <a href="http://chefinyou.com/2009/11/skillet-polenta-pizza-recipe/" target="_blank">http://chefinyou.com/2009/11/skillet...-pizza-recipe/</a><br><br>
Suitable for a vegetarian or vegan diet<br><br>
Way faster than any normal dough pizzas, and the crust has a different but really good flavour and texture. This is a really easy last minute dinner, too, when you're a tired pumpkin like me.<br><br>
This can be doubled to fill a ten-inch pan, but that's still not really enough to feed more than two, maybe three people (if they're small)<br><br>
Required equipment: measurers, cast iron frypan of 5" or greater<br><br>
1/4 cup flour<br>
1/2 cup polenta or cornmeal<br>
1 tsp baking powder<br>
1 tbsp nutritional yeast<br>
paprika<br>
salt<br>
2/3 cup milk (dairy or non) (or 1/3 cup milk and an egg)<br>
chili flakes<br>
1 tbsp parmesan, grated (optional)<br><br>
Toppings of choice (I use a mushroom, a small bell pepper, and half of a roasted tomato, plus dutch gouda, and don't bother with tomato sauce, the crust has enough flavour and it'll make it soggy)<br><br>
Preheat broiler on high<br>
Lightly oil and set frying pan to heat up<br><br>
-Mix flour, polenta, baking powder, and nutritional yeast in a small bowl. Add paprika and salt to taste.<br>
-Make a well in dries, and add milk and, if using, egg. Mix until it's a fairly thick paste, then add parmesan if using and chili flakes. Mix well.<br>
-Test the heat of the frying pan with a drop of water. Then pour the batter into a 5" circle in your pan- I find a pan larger than needed works best, otherwise it's like flipping a pancake the size of it's pan, you know?<br>
-Cook for 2-3 minutes on each side- the first side should be easy to lift a corner without the uncooked top flowing, much easier than any pancake. If it runs, it's not done or you've added too much liquid.<br><br>
Top the pizza, and set in the broiler 5-10 minutes- long enough to melt cheese or crisp veggies.
 

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This sounds amazingly quick and easy! I'll make it for dinner some time this week, thanks for the recipe!!
 

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Discussion Starter · #3 ·
It's super easy, and I actually made it twice the other day because I was hungry and it's fast. I meant to make it for th longest time, after trying it once, but there was no cornmeal in my house for... a while.
 

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I make something similar to this- I do it the cheat's way though :/ (premade polenta topped with onion, mushrooms, canned tomatoes and nutritional yeast) after seeing how simple this recipe is though I really should give it a go from scratch! Thank you for sharing <img alt="smiley.gif" class="bbcode_smiley" src="http://files.veggieboards.com/images/smilies/smiley.gif">
 

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Discussion Starter · #5 ·
<p>!!!</p>
<p>I haven't made this in the last year or so, and skimming my old posts was clearly a good idea.</p>
<p> </p>
<p>The other reason I am commenting is to add that salsa goes delicious with this.</p>
 

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<p>I'm going to try this.Looks good!Thanks<img alt="smiley.gif" id="user_yui_3_7_3_1_1368502292455_1622" src="http://files.veggieboards.com/images/smilies/smiley.gif" style="line-height:1.231;"></p>
 
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