Gallucci's :: Recipes

Ploenta Pizzas with Mozzarella- Baby Tomatoes and Arugula
( YIELD: 4 )

I N G R E D I E N T S

Polenta 2 cups

Fresh mozzarella- thinly sliced 2- 10 ounce balls

Cherry or grape tomatoes- halved Half a pound

Basil leaves Handful

Olive Oil Half a cup

Garlic - crushed 2 Cloves

Salt - Pepper To taste

Grated Parmesan To taste

Arugula For serving

1 Preheat the oven to 375-F.

2 Cook the polenta according to packet instructions. Immediately turn the hot polenta into four well-oiled 8-inch- round pizza pans or one rectangular baking pan. Spread into an even layer -if it's very thick- use a metal spatula dipped into boiling water-. Top with the mozzarella and tomatoes. Blend the basil with the oil and garlic and drizzle over the pizzas. Season and dust with Parmesan.

3 Bake for 20 minutes or until browned in patches. Serve immediately- garnished with arugula leaves.

I N G R E D I E N T S
Polenta	2 cups
Fresh mozzarella- thinly sliced	2- 10 ounce balls
Cherry or grape tomatoes- halved	Half a pound
Basil leaves	Handful
Olive Oil	Half a cup
Garlic - crushed	2 Cloves
Salt - Pepper	To taste
Grated Parmesan	To taste
Arugula	For serving

1	Preheat the oven to 375-F.
2	Cook the polenta according to packet instructions. Immediately turn the hot polenta into four well-oiled 8-inch- round pizza pans or one rectangular baking pan. Spread into an even layer -if it's very thick- use a metal spatula dipped into boiling water-. Top with the mozzarella and tomatoes. Blend the basil with the oil and garlic and drizzle over the pizzas. Season and dust with Parmesan.
3	Bake for 20 minutes or until browned in patches. Serve immediately- garnished with arugula leaves.