Vegan Polenta Pizza with Zucchini, Mushrooms, Olives and Arugula

Ingredients

• 1.5 l vegetable broth
• 2 tbsp Soy sauce
• Salt
• 3 tbsp dried oregano
• 600 g polenta
• 200 g Cherry tomatoes
• 1 Zucchini
• 150 g fresh mushrooms
• 60 g black olives (pitted)
• 80 g tomato purée
• 2 tbsp pine nuts
• 1 handful Arugula

Instructions

1. 1.

   Add the broth with soy sauce, 1 tsp salt and oregano to a pot and bring to a boil. Stir in the polenta until it thickens. Bring to a second boil, then remove from heat and let it rise for about 10 minutes while stirring frequently. Spread evenly onto a baking sheet and allow to firm up (about 10 minutes).

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heating.

3. 3.

   Wash and dry the tomatoes and zucchini, pat them dry, then slice into relatively thin rounds. Clean and slice the mushrooms. Roughly chop the olives. Spread tomato purée over the polenta base and top with the prepared vegetables. Sprinkle pine nuts on top and bake for about 15 minutes.

4. 4.

   Wash the arugula, shake off excess water and garnish the finished pizza with it. Cut into pieces before serving.