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Polenta pizza with purple sprouting broccoli & mozzarella

Polenta pizza with purple sprouting broccoli & mozzarella

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal498
fat21g
saturates11g
carbs42g
sugars4g
fibre5g
protein31g
salt1g
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Ingredients

  • 400ml vegetable stock (I used Marigold bouillon powder)
  • 100g polenta
  • 4 tbsp grated parmesan (vegetarian version optional)
  • 2 tsp extra virgin olive oil
  • 200g purple sprouting broccoli , ends trimmed
  • 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)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2016

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A star rating of 3 out of 5.5 ratings
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