Tomato Polenta Pizza
For a fresh low-fat take on pizza, top polenta with tomatoes and cheese, bake, and cut in wedges.
Prep Time:
20 mins
Total Time:
2 hrs 40 mins
Servings:
6 main-dish servings
Ingredients
-
3 cups fat-free milk
-
1-1/2 cups fine semolina (pasta flour)
-
2 beaten eggs
-
1/2 cup finely shredded Asiago or Parmesan cheese (2 ounces)
-
1/8 teaspoon salt
-
1/8 teaspoon pepper
-
Nonstick cooking spray
-
4 plum tomatoes, very thinly sliced
-
4 ounces mozzarella cheese, thinly sliced
-
1 tablespoon seasoned fine dry bread crumbs
Directions
1.
For crust, in a large saucepan bring milk just to boiling over medium heat. Sprinkle the semolina over the milk, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Cool 5 minutes. Stir in eggs, Asiago or Parmesan cheese, salt, and pepper.
2.
Spray a 12-inch pizza pan with nonstick cooking spray. Spread the semolina mixture into the pan. Cover and chill for 2 to 24 hours. Arrange tomato slices over the top. Cover tomatoes with sliced cheese. Sprinkle with bread crumbs.
3.
Bake pizza in a 400 degree F oven for 20 minutes or until cheese is melted and beginning to brown. Serve immediately. Make 6 main-dish servings.
Nutrition information
Calories 325, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 92 mg, Sodium 292 mg, Carbohydrate 41 g, Fiber 2 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 2.5, Medium-Fat Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Fontina Cheese and Artichoke Pizza
An Italian bread shell is the base for this quick-to-fix elegant pizza appetizer of creamy fontina cheese, sweet red onion, and artichoke hearts. This appetizer pizza recipe is quick to make.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
