Best Pepperoni Polenta Pizza Recipes

PEPPERONI POLENTA PIZZA

Pepperoni Polenta Pizza image

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

Provided by CHEF17411

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup dry polenta
2 ¼ cups water
½ teaspoon salt
2 teaspoons olive oil
½ cup thinly sliced onion
¼ cup diced green bell pepper
½ cup marinara sauce
10 slices reduced fat pepperoni
⅓ cup diced tomato
¼ teaspoon dried oregano
salt and pepper to taste
½ cup shredded part-skim mozzarella cheese

Steps:

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.
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 : Calories 142.9 calories, Carbohydrate 15.7 g, Cholesterol 17.8 mg, Fat 5.8 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 2 g, Sodium 615.8 mg, Sugar 3.6 g

PEPPERONI POLENTA PIZZA

Pepperoni Polenta Pizza image

Categories Pork Tomato Bake Sauté Low Fat Mozzarella Cornmeal Self

Yield Makes 6 slices

Number Of Ingredients 10

Ingredients

1/2 cup instant plain polenta
1/2 tsp salt
1/2 cup thinly sliced onion
1/4 cup diced red and/or green bell pepper
2 tsp olive oil
1/2 cup prepared marinara sauce
10 slices reduced-fat pepperoni
1/3 cup seeded and diced tomato
1/4 tsp dried oregano
1/2 cup shredded reduced-fat (part skim) mozzarella

Steps:

Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.