Vegetarian Polenta Pizza with Castello® Greek Style cheese

Name: Vegetarian Polenta Pizza with Castello® Greek Style cheese
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1 cup polenta; 600 ml vegetable stock; 2 tbsp cream cheese; 1 tbsp tbsp olive oil; 1 tsp salt; 1 tsp garlic powder; 1 tbsp dried fresh basil; 1 tbsp dried oregano; 150 g Castello® Greek Style Cheese Cubes in Brine 430g; 150 g garlic & herb cream cheese; 1 tbsp olive oil; 250 g baby spinach; 1 onions, diced; 10 cherry tomatoes; 6 button mushrooms, sliced; salt and pepper

Cook 1 hr 10 min 12 servings

Pizza crust doesn’t always have to be the traditional kind. Try this delicious variation with a polenta crust. Gluten free and full of taste, making the perfect bed for seasonal vegetables and Castello® Greek Style cheese cubes.

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Ingredients

Crust

1 cup polenta
600 ml vegetable stock
2 tbsp cream cheese
1 tbsp tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tbsp dried fresh basil
1 tbsp dried oregano

Topping

150 g Castello® Greek Style Cheese Cubes in Brine 430g
150 g garlic & herb cream cheese
1 tbsp olive oil
250 g baby spinach
1 onions, diced
10 cherry tomatoes
6 button mushrooms, sliced
salt and pepper

Preparation

Preparation

1. Preheat your oven to 220°C.

2. Make the crust. Bring the vegetable stock to a boil and whisk in the polenta. Add the rest of the crust ingredients and keep on stirring until thick and creamy, about 3-5 minutes.

3. Let the polenta cool and set in the refrigerator for ½ an hour. Spread on a baking sheet in a 1 cm thick layer. Bake the polenta crust in the oven for 20-25 minutes, until edges start to crisp.

4. Saute the onion and mushrooms in the olive oil for 2-3 minutes, add the spinach and let wilt. Season with salt and pepper.

5. Spread the cream cheese on top of the slightly cooled polenta crust. Top with the sauteed spinach mixture. Add the cherry tomatoes and Castello® Greek Style Cheese Cubes.

6. Bake in a 220°C oven for 10 minutes, then serve!