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

1. Preheat oven to 450F.
2. For crust, bring 2 1/4 cups water to a boil.
3. Whisk in polenta and salt.
4. Reduce heat and whisk 3 to 5 minutes or until thick.
5. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature.
6. Meanwhile, saute onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes.
7. Pour marinara sauce over crust.
8. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste.
9. Bake 8 to 10 minutes.
10. Sprinkle cheese on top and cook 2 more minutes or until cheese melts.
11. 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)