Vegetarian Polenta Pizza with Castello® Greek Style cheese
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.
Ingredients
Crust
Topping
Preparation
Preparation
Preheat your oven to 220°C.
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.
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.
Saute the onion and mushrooms in the olive oil for 2-3 minutes, add the spinach and let wilt. Season with salt and pepper.
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.
Bake in a 220°C oven for 10 minutes, then serve!
Tips & Tricks
Serving Suggestion
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Ideas and Inspiration
products used
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Castello® Traditional Greek Style Cheese Cubes in Brine Castello® Traditional Greek Style Cheese Cubes in Brine
