Who says pizza has to include bread? Remember what we said about flexibility being a key characteristic of pizza? Well, that goes for changing things up—like the crust. For this recipe, we created a polenta pizza crust with fresh herbs so that you can use it for any type of pizza you desire to make.
In a saucepan over medium-high heat, bring the 3½ cups of water to a boil. Add the salt.
Slowly add 1⅓ cups Colavita Polenta to the boiling water, and stir. Reduce the heat, and continue stirring for about 5 minutes, until thickened.
Pour in the 2 tablespoons of Colavita Extra Virgin Olive Oil and stir to incorporate. Add the chopped parsley, oregano and freshly ground black pepper (to taste). Stir to combine.
Remove from the heat and prepare a baking sheet lined with parchment paper. Using a spatula (a silicone spatula works the best), spread the polenta evenly onto the prepared baking sheet.
Cover the pan and refrigerate for about an hour to set the polenta. You can also chill it overnight.
Once chilled, heat the oven to 450 degrees. You will want to toast up the polenta crust before topping it. Bake in the oven for about 25 minutes, or until slightly crispy on top. Remove from the oven, and apply your pizza toppings!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.