Take South Africa’s favourite staple, Maize, add some Polenta and you have a Pizza crust that is a fun, wholesome way to serve pizza for dinner. The crust is full of fibre, thanks to the Polenta being whole-grain and it’s just so delicious! (Bonus: It’s also gluten-free!).

The crust does need some time to firm up in the fridge before adding the toppings, so try and prepare it a day ahead of time so it’s ready for you when you need it.

MAIZE AND POLENTA PIZZA

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MAIZE AND POLENTA PIZZA
Author: 
Recipe type: Main
Cuisine: South African
 
Take South Africa's favourite staple, add some Polenta and you have a Pizza crust that is a fun, wholesome way to serve pizza for dinner. The crust is full of fibre, thanks to the Polenta being whole-grain and it's just so delicious! (Bonus: It's also gluten-free!). The crust does need some time to firm up in the fridge before adding the toppings, so try and prepare it a day ahead of time so it's ready for you when you need it.
Ingredients
For the Crust
  • 4 cups Water
  • 1 Tsp Salt
  • 1 Cup Maize
  • 1 Cup Polenta
  • 30 Gr Butter
For the Pizza
  • 1 Large Eggplant (thinly sliced and roasted with a bit of olive oil)
  • 1 Cup Cherry Tomatoes ( halved)
  • 1 Large Red Onion (sliced into thin wedges)
  • 2 Garlic Cloves Sliced
  • Salt and Freshly Ground Pepper
  • 2 Tbles Olive Oil
  • ½ Cup Sweet Chilli Sauce
  • 100 Gr Feta (cubed)
  • 1-2 Cups Mozzarella (grated)
  • ½ Tsp Red Chilli Flakes (optional)
  • ½ Cup Basil Leaves (loosely torn)
Instructions
  1. Pre-heat the oven the oven to 200°C.
  2. In a medium-sized pot bring the water and salt to a rapid boil.
  3. Mix the maize meal and polenta with a bit of cold water to make a paste.
  4. Add it to the boiling water and stir vigorously to remove any lumps.
  5. Reduce the heat and simmer for about 20-25 mins until the mixture has thickened to a stiff consistency.
  6. Mix in the butter thoroughly and let the mixture cool slightly.
  7. Flatten the mixture into a 30cm round pizza pan to create a pizza base.
  8. Combine the eggplant, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and freshly ground black pepper and toss to coat. Spread in an even layer on a baking sheet.
  9. Roast in the preheated oven 20-25 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside to cool.
  10. Spoon the sweet chilli sauce over the dough.
  11. Scatter the roasted vegetables evenly over the pizza.
  12. Add the cubed feta and top with mozzarella cheese
  13. Sprinkle the chilli flakes over the pizza if using.
  14. Bake for 15-20 mins or until the cheese has completed melted.
  15. Remove from the oven and garnish with the torn basil leaves.
  16. Slice and serve warm.

 

 

 


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