Polenta-Paprika-Pizza

Ingredients

• 250 g broccoli florets
• 3 green leek leaves
• 2 carrots
• 2 tbsp sunflower oil
• Salt
• 1 stalk leek
• 2 red bell peppers
• 2 yellow bell peppers
• 250 g polenta
• 5 tbsp olive oil
• 3 slices crispbread

Instructions

1. 1.

   Wash and drain the broccoli and leek leaves. Peel the carrots and slice them. Combine everything in a pot with 1 l water, add oil and salt, and simmer gently for about 15 minutes until tender. Then strain the vegetables through a sieve and reserve the broth. Blend the vegetables with about 1 cup of the broth into a coarse purée.

2. 2.

   For the topping, wash the leek and slice it into thin rings. Wash the bell peppers, quarter them, remove seeds and white membranes, and cut into fine strips. Steam the leek and peppers with one cup of water and a pinch of salt for about 7 minutes covered.

3. 3.

   Add the vegetable broth to a pot, bring to a boil, and gradually stir in the polenta. Reduce heat and simmer for about 25 minutes, stirring occasionally, until thickened.

4. 4.

   Spread the cooked polenta onto an oiled baking sheet, flatten it to about 1 cm thickness, and let cool.

5. 5.

   Preheat the oven to 220 °C (428 °F) with fan and top heating.

6. 6.

   Spread the vegetable purée over the cooled polenta, sprinkle with bell pepper strips and leek rings. Roughly crumble the crispbread and toast in a pan with hot olive oil until golden brown. Sprinkle the toasted crumbs over the pizza and bake in the preheated oven for 12–15 minutes.