Skillet Margarita Polenta Pizza

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 1/2 tsp Red chili flakes, dried
  • 1 Roma tomato

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Marinara sauce

• Pasta & Grains

  • 1 cup Polenta, fine

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt

• Dairy

  • 2/3 cup Milk
  • 4 oz Mozzarella cheese
  • 1/3 cup Parmesan cheese, grated

Found on simplehealthykitchen.com

Ingredients

• 1 cup fine polenta
• ½ cup all-purpose flour (use GF flour for GF option)
• ½ tsp salt
• 1 tsp baking powder
• 1 egg (omit for Vegan option - add an additional 1 Tbsp of almond milk)
• ⅔ cup milk (use almond milk for Vegan option)
• ⅓ cup grated Parmesan cheese (use Vegan parm cheese for Vegan option)
• ½ -1 tsp dried red chili flakes (more or less to taste)
• ½ cup marinara sauce (divided) (or your favorite pizza/tomato sauce)
• 4 oz. mozzarella cheese , sliced or cut into chunks (omit for Vegan- sub ¼ cup black olives)
• 1 Roma tomato, diced
• 2 Tbsp chopped fresh basil

Directions

• Preheat oven to 375F
• In a large bowl mix together the polenta, flour, salt.and baking powder. Add egg and milk, thoroughly combining to form a thick batter. Stir in Parmesan cheese and chili flakes.
• Heat an 8 inch (for deep dish style) or 10-inch cast iron skillet (or oven- proof fry pan) over medium heat. Add a small amount of olive oil and swirl to cover pan. Pour (or spoon) in batter and spread evenly. Cook until base is set (approx. 3-4 min.) and top is soft set.
• Spread a layer marinara sauce over top of pizza (reserve any sauce for dipping crust) and add mozzarella, and tomato slices.
• Place pan in the oven and cook until cheese is melted and crust is lightly browned (approx. 10-12 min.) Switch oven to broil and broil until cheese begins to bubble and brown (about 3-4 min.) Remove from oven.
• Sprinkle basil over the top and serve. Add fresh cracked pepper if desired. Heat any remaining marinara sauce to use as a dip for crust.