Pizza is a sure delight even as a breakfast, snack, lunch, dinner or even as a midnight snack. However, ordering pizza from a fast food might not be good for your health or your pocket. So why don’t you prepare it right in the premise of your kitchen. Mini caprese polenta pizzas are diminutive versions of pizza fully packed with the cheesy goodness of mozzarella and topped with tomatoes which are really good for your health.
- 1 cup of cornmeal
- 3 cups of chicken or vegetable stock or broth
- 8 oz. of mozzarella cheese, sliced
- 20-24 grape or cherry tomatoes, each cut into half
- 6-8 basil leaves, cut into thin ribbons
- Pesto, optional
- reduced balsamic vinegar, optional
- Put cornmeal and stock into a medium saucepan and whisk. Boil the mixture over medium heat and cover the saucepan with lid.
- Remove the lid and reduce flame into medium low. Stir as frequently as you can for about 30-45 minutes until you attain a thick, paste-like consistency. After that, let the polenta cool for a while, until it is already cold to the touch.
- Meanwhile, prepare the baking sheet by lining it with parchment paper or you can simply coat it with oil.
- Make balls out of 2-3 tbsp. of polenta, and then arrange onto the baking sheet. Flatten the balls to about ¼ inch thick circles and refrigerate for about half an hour.
- While you are waiting for your polenta circles, preheat your oven for about 450-degree Fahrenheit.
- Bake the polenta for about 15 minutes and remove from the oven. Carefully flip each already made crust and bake for another 5 minutes.
- After removing from the oven, smear each crust with pesto (optional step).
- Top the crusts with mozzarella cheese and then about 3-4 tomato halves.
- Get the crusts back into the oven and bake until the cheese has melted.
- Sprinkle the pizza with shredded basil and drizzle with balsamic vinegar should you want them that way.