Step 1 - Make the Crust
Ingredients:
1 cup uncooked polenta
2 cups of water
1/8 tsp salt
sprinkle of garlic pepper
Place the water and polenta in a large sauce pan and whisk until all clumps are removed. Bring the water to a boil then reduce to a simmer. Whisk the polenta a few times while it is cooking until it is thick and starting to stick together. Once the polenta is ready place the polenta on a sheet of wax paper on a flat pan. Shape the polenta into the shape you want your pizza and place into fridge.
Ingredients:
1 tbs butter
2 small portobello caps, sliced
1/2 cup sliced roasted red peppers, sliced
6 basil leaves cut into strips
4-6 oz buffalo mozz8 oz tomato sauce
1 tsp oregano
1/2 tsp garlic powder
1 tsp red pepper flakes
Preheat the oven to 450. If you are using a pizza stone place it in the oven now. In a large skillet melt the butter on medium heat and place the sliced mushrooms in the pan and cook for 3 minutes on each side. Make sure not to crowd the mushrooms and cook them in two rounds if needed then set aside when they are cooked. Slice the cheese, bell peppers and basil and set aside with the shrooms. Place the tomato sauce in a small pot with the oregano, garlic powder and red pepper flakes. Warm the sauce and make sure the flavor is to your liking.
Step 3 - Put the pizza together
Remove the pizza stone from the oven and the polenta from the fridge. Very carefully place the polenta on your pizza stone. Spray with a little olive oil and bake for 15 minutes. Remove from oven and spread on your pizza sauce, layer the cheese first, then vegetables and basil. Sprinkle with a little fresh parmesan and bake for 15 minutes.
.Recipe from>>>yummyfixins
