food Program

Gluten-Free Polenta Pizza

Contributed by Terry Walters, Clean Start

Makes two 10-inch pizzas.

Among the many gluten-free people I meet, almost all say they miss pizza more than any other food. This version is sure to please those who eat gluten-free as well as those who do not. The crust can be made hours in advance. Keep it wrapped and refrigerated, and bake it when you make your topping of choice.

For the crust:
3 cups vegetable stock
1 tsp sea salt
1⁄2 tsp dried basil
1⁄2 tsp dried oregano
1⁄2 tsp dried parsley
freshly ground black pepper
2 tbsp extra virgin olive oil
114 cups polenta

For the toppings:
Kale and mushroom topping
1 lg leek, sliced
3 tbsp extra virgin olive oil
3 tbsp mirin
2 maitake mushrooms
1 bunch kale, finely chopped
sea salt and black pepper
1⁄4 cup pasta sauce

Chard and parsley pesto topping
1⁄2 sml red onion, thinly sliced
3 garlic cloves
3 tbsp extra virgin olive oil
1 bunch Swiss chard, chopped
sea salt and black pepper
1⁄4 cup parsley walnut pesto

For the crust:
Over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue whisking for 5–7 minutes until smooth and thick.
Pour into two 11-inch tart pans and spread evenly over bottom of each pan. Cool slightly and then refrigerate for 30 minutes or until firm.

Preheat oven to 350°F and place pizza stone or baking sheet on middle rack. Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes. Remove from oven and set aside.

For the toppings:
For kale pizza, place large skillet over medium heat and sauté leek in 11⁄2 tbsp olive oil for 3 minutes. Add mirin and sauté 2 minutes longer. Crumble maitake mushrooms, add to pan and sauté 5 minutes or until soft. Fold in kale and sauté 3 minutes longer. Drizzle with remaining olive oil, season to taste with salt and black pepper and remove from heat.

For chard pizza, sauté onion and garlic in oil until soft, following the directions for the kale topping. Add chard, sauté 1 minute, remove from heat, and season to taste with salt and pepper.

Spread pasta sauce or parsley pesto evenly over crust, leaving a half-inch edge. Top with kale or chard mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve.