Polenta pizza with purple sprouting broccoli & mozzarella

Polenta pizza with purple sprouting broccoli & mozzarella

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(5 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

A low-calorie, vegetarian pizza with sweet peppers and a golden polenta base. Top with melting mozzarella and Parmesan

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal498
  • fat21g
  • saturates11g
  • carbs42g
  • sugars4g
  • fibre5g
  • protein31g
  • salt1g
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  • 400ml vegetable stock (I used Marigold bouillon powder)
  • 100g polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 4 tbsp grated parmesan (vegetarian version optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tsp extra virgin olive oil
  • 200g purple sprouting broccoli, ends trimmed
    Purple sprouting broccoli

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

  • 4 cherry tomatoes, halved
  • 1 garlic clove, chopped
  • 125g ball of low-fat mozzarella, cut into cubes
  • 10 red peppers from a jar, halved (I used Peppadew)


  1. Heat the grill to its highest setting. In a medium saucepan, bring the stock to a boil, then slowly pour in the polenta, whisking constantly. Add some salt and 2 tbsp of the Parmesan. Continue to whisk until thick, about 3 mins.

  2. Grease a large baking tray with 1 tsp of the oil, pour over the polenta and spread it out to a 30cm circle – if you have time, leave it to chill, uncovered, in the fridge for 30 mins.

  3. Blanch the broccoli in boiling water for 2 mins. Rinse in cold water and drain well. If any stems are thick, halve them lengthways. In a small bowl, mix the cherry tomatoes with the garlic and remaining oil. Season well.

  4. Layer the mozzarella over the polenta, then add the broccoli, tomatoes, peppers and remaining Parmesan. Pop under the grill for 3-4 mins or until golden at the edges and the cheese has melted.

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Comments, questions and tips

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22nd Mar, 2016
The topping on this pizza was tasty although because I had to cook it (in the oven as the topping got burnt using the grill) the mozzarella was absorbed into the base. I would strongly recommend against the polenta base, although it may be better if baked beforehand.
19th Mar, 2016
Not impressed. The base was easy to make and actually quite tasty but it was not suitable as a pizza base in my opinion. I grilled it for about 12 mins and it was still soggy except for the crispy cheese. So I grilled it a bit more and it was still soggy. Would use the base for mash but not for pizza.
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