Quick and easy to make pizza with much more character than a normal slice of pepperoni pizza!

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the polenta, water and salt in a saucepan, and bring to a boil. Cook, stirring constantly for 3 to 5 minutes, until thick. Pour into a pie plate or shallow baking dish. Cover with plastic wrap, and refrigerate until chilled.

    Advertisement
  • Preheat the oven to 450 degrees F (220 degrees C). Heat oil in a skillet over medium heat. Add the onion and bell pepper, and cook, stirring until onion is soft. Set aside.

  • Spread the marinara sauce over the chilled polenta 'crust'. Top with the onion and pepper mixture, pepperoni, tomato and oregano. Season lightly with salt and pepper.

  • Bake for 10 minutes in the preheated oven. Sprinkle cheese over the top, and continue to bake for an additional 2 to 3 minutes, until cheese is melted. Cut into 6 wedges, and serve hot.

Nutrition Facts

143 calories; protein 7.3g; carbohydrates 15.7g; fat 5.8g; cholesterol 17.8mg; sodium 615.8mg. Full Nutrition
Advertisement

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2007
This was very tasty but what isn't with salami peppers and cheese on it? I made my own tomato sauce and couldn't be bothered to get the frying pan out so I skipped the onions and put the peppers on fresh. They were still nice and crunchy when it came out and that's how I prefer my vegetables. The flavours went really well with polenta and the 2 of us gobbled the whole thing up for lunch (I don't think you could feed six people with this). My only negative remark is that the name 'pizza' and the accompanying picture which is clearly of a regular pizza are a little misleading. The 'crust' comes out soft and soggy the same texture as warm polenta. I meant to take a photo of it for this site but I didn't quite manage to take the slices out in one piece so I gave up on that. Anyway if you don't expect to get a 'pizza' out of this you'll really enjoy it. My boyfriend rated it 5 stars and was happy there was little washing up (especially with the frying stage skipped). I'll make this again but probably won't ever serve it to company because of the sogginess. Thanks a lot for the recipe. Read More
(19)

Most helpful critical review

Rating: 2 stars
01/13/2007
This was extremely bland and just not that good. If I were to make it again I would jazz up the polenta with (at minimum) some parmesan. Sorry but I didn't care for this and I do like polenta. Read More
(12)
30 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
06/04/2007
This was very tasty but what isn't with salami peppers and cheese on it? I made my own tomato sauce and couldn't be bothered to get the frying pan out so I skipped the onions and put the peppers on fresh. They were still nice and crunchy when it came out and that's how I prefer my vegetables. The flavours went really well with polenta and the 2 of us gobbled the whole thing up for lunch (I don't think you could feed six people with this). My only negative remark is that the name 'pizza' and the accompanying picture which is clearly of a regular pizza are a little misleading. The 'crust' comes out soft and soggy the same texture as warm polenta. I meant to take a photo of it for this site but I didn't quite manage to take the slices out in one piece so I gave up on that. Anyway if you don't expect to get a 'pizza' out of this you'll really enjoy it. My boyfriend rated it 5 stars and was happy there was little washing up (especially with the frying stage skipped). I'll make this again but probably won't ever serve it to company because of the sogginess. Thanks a lot for the recipe. Read More
(19)
Rating: 5 stars
05/16/2005
Great recipe! I had a taste for polenta and am very glad I chose to make this. It was a fast simple delicious meal. I actually left out the pepperoni though as I am somewhat of a vegetarian and the dish still had a great flavor. Thanks! Read More
(18)
Rating: 5 stars
03/30/2006
Very tasty. I would have liked it a little firmer though but I used cornmeal instead of real polenta so maybe that had something to do with it. But still turned out well. Read More
(16)
Advertisement
Rating: 5 stars
02/17/2008
If you know going into it that this isn't going to be "pizza" like most people are used to this is a really great recipe. I've made it for my husband as written with pepperoni tomato sauce cheese and he loved it. I've also made it for myself using pesto feta cheese chicken and kalamata olives. It was out of this world. The one change I always make is to add some parmesan cheese to the polenta. I suggest you get out your knives and forks and give it a try. Read More
(12)
Rating: 2 stars
01/13/2007
This was extremely bland and just not that good. If I were to make it again I would jazz up the polenta with (at minimum) some parmesan. Sorry but I didn't care for this and I do like polenta. Read More
(12)
Rating: 5 stars
01/10/2006
I loved this recipe! My husband didn't he didn't like the texture of the polenta crust. I will make this again for myself! I used very little sauce and cheese just how I like it. Thanks for the recipe! Read More
(10)
Advertisement
Rating: 1 stars
08/11/2008
I didn't care for the crust texture and there was nothing good about this. Read More
(8)
Rating: 1 stars
03/03/2009
Very bland. Stuck to the pan. Not pizza like at all should be listed as cheesy polenta. Picture is not of the recipe. Read More
(7)
Rating: 5 stars
08/22/2008
Knowing that the "crust" was made out of polenta I didn't expect a normal pizza this was more like pizza flavored polenta. It was really good and my picky eater loved it so much that she wants to make it again only in a bigger pan! Read More
(7)
Advertisement