Polenta Pizza with Purple Broccolini
The Polenta Pizza with purple broccolini from Spoonsparrow supports beautiful skin, strong nails and shiny hair – and it also tastes super delicious!
Ingredients
- 120 g Parmesan cheese (30% fat in cream)
- 800 ml vegetable broth
- 200 g polenta (cornmeal)
- Salt
- Pepper
- 2 tbsp olive oil
- 400 g purple broccolini (purple sprouting)
- 240 g cherry tomatoes (12 pieces)
- 250 g mozzarella (45% fat in cream)
- 100 g pickled small pepperettes (Peppadews)
Instructions
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1.
Grate the Parmesan. Heat the broth in a pot. Stir in the polenta and let it thicken for about 5 minutes over low heat, stirring constantly. Season with salt and pepper, set aside, then stir in the grated Parmesan and olive oil. Line two baking trays with parchment paper. Divide the polenta mixture into two dough circles (28 cm diameter), place them on the trays, and allow them to cool completely for about 45 minutes.
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2.
Meanwhile, clean and wash the broccolini, then boil it in salted water for about 2 minutes. Drain, shock in ice water, and let drain again. Wash and halve the cherry tomatoes. Tear the mozzarella into small pieces. Slice the Peppadews finely.
