10 polenta pizza fresh Recipes

olive oil, spanish onion, thinly sliced, green bell pepper, thinly sliced, link hot italian sausage, sliced, sliced fresh mushrooms, or more to taste, prepared polenta , cut into 4x4-inch piece, spaghetti sauce , or as needed, shredded mozzarella cheese

water, salt, ground pepper (i prefer finely ground white pepper), polenta (coarse cornmeal), unsalted butter, dried oregano, tomatoes, ends trimmed , each tomato cut crosswise into 3 slices, sugar, extra virgin olive oil, kalamata olive, pitted and cut in half, freshly shredded parmesan cheese

prepared polenta (in a chub or tube), pasta sauce, low-fat ricotta cheese, fresh grated parmesan cheese, olive oil, leaves fresh basil, pepper , to taste

plain white soft flour, salt, easy-blend dried yeast, golden caster sugar, olive oil, cornmeal, for dusting (polenta ), olive oil, garlic clove, peeled and finely chopped, red chile , deseeded and finely chopped, chopped fresh basil, fresh tomatoes, skinned and chopped (or 1 14 1/2 oz tin plum tomatoes in tomato juice, chopped), anchovy, drained and cut in half lengthways (or 1/2 tsp anchovy essence), black olives, pitted and chopped small, capers packed in salt, rinsed and drained or 1 tbsp capers, in vinegar, rinsed and drained, fresh ground black pepper, mozzarella cheese, cut into 1 inch (2.5 cm ), whole fresh basil leaves , plus a few extra to garnish, olive oil , a little

fresh ricotta, granulated sugar, ground cinnamon, pine nuts, toasted, raisins , plumped in 1/4 to 1/2 cup white wine for 15 minutes, then drained, cornmeal flour ( polenta), butter

instant polenta, lt vegtable or chicken stock, grated parmesan cheese ( i love pecorino with it - a nice mix), fresh mozzarella, sliced, salami, black olives, pitted, mixed cocktail tomatoes (or quarter salad tomatoes), salt, gound pepper, pine nuts , toasted (optional - i never leave it out)

roma tomatoes (about 3 oz. each), fresh-ground pepper, purchased or homemade pesto, in. wide and 3/8 in. thick) purchased cooked polenta (see notes ), grated parmesan cheese (about 3 oz.; see notes )

stone ground cornmeal, all-purpose flour, salt, warm water, olive oil, vegetable cooking spray, fresh basil leaves, freshly grated parmesan cheese, light ricotta cheese, canned no-salt-added chicken broth, undiluted, garlic, cut in half, shredded part-skim mozzarella cheese, cubed cooked chicken breast (skinned before cooking and cooked without salt), diced sweet red pepper, drained and chopped canned artichoke hearts