Corn Grits Pizza with Tomatoes

Ingredients

• 6 tbsp Olive oil
• 300 g corn grits
• 600 ml Vegetable Broth
• 4 tbsp grated Parmesan
• 2 Eggs
• Salt
• black pepper
• oil (for greasing the pan)
• 5 fresh tomatoes
• 2 bunches spring onions
• 2 Zucchini
• 2 Garlic cloves
• 250 g mozzarella
• 3 sprigs Basil
• 1 sprig thyme
• 1 sprig oregano

Instructions

1. 1.

   Heat 2 tablespoons of oil and toast the grits in it. Add the broth and bring to a boil. Let the grits soak for 20 minutes. Stir in Parmesan and eggs, season with salt and pepper. Grease a baking sheet and spread the grits mixture onto it.

2. 2.

   Preheat the oven to 200 °C (392 °F). Wash and slice the tomatoes. Clean and cut the spring onions into rings. Wash and slice the zucchini. Peel the garlic cloves.

3. 3.

   Cube the mozzarella. Rinse and dry the herbs. Slice basil leaves into strips, pluck thyme and oregano leaves. Top the grits base with tomato slices, season with salt and pepper. Distribute spring onions, zucchini and mozzarella over it, seasoning again.

4. 4.

   Mix 4 tablespoons of oil with the herbs, press in the garlic. Drizzle the herb oil over the topping. Bake the pizza in a hot oven (convection 180 °C, gas level 3‑4) for 30 minutes.