Pepperoni Polenta Pizza
- 1/2 cup instant plain polenta
- 1/2 tsp salt
- 1/2 cup thinly sliced onion
- 1/4 cup diced red and/or green bell pepper
- 2 tsp olive oil
- 1/2 cup prepared marinara sauce
- 10 slices reduced-fat pepperoni
- 1/3 cup seeded and diced tomato
- 1/4 tsp dried oregano
- 1/2 cup shredded reduced-fat (part skim) mozzarella
- Preheat oven to 450F.
- For crust, bring 2 1/4 cups water to a boil.
- Whisk in polenta and salt.
- Reduce heat and whisk 3 to 5 minutes or until thick.
- Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature.
- Meanwhile, saute onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes.
- Pour marinara sauce over crust.
- Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste.
- Bake 8 to 10 minutes.
- Sprinkle cheese on top and cook 2 more minutes or until cheese melts.
- Cut into 6 slices; serve immediately.
polenta, salt, onion, red andor, olive oil, marinara sauce, pepperoni, tomato, oregano, mozzarella
Taken from www.epicurious.com/recipes/food/views/pepperoni-polenta-pizza-230182 (may not work)