2 tablespoons olive oil, divided
3 cups 1 percent milk
2 teaspoons salt
1 1/2 cups cornmeal
2 large shallots, thinly sliced
2 garlic cloves, thinly sliced2 pints cherry tomatoes, halved
3/4 lb fresh mozzarella, cubed
10 basil leaves, coarsely torn
1. Lightly coat a large rimmed baking sheet with 1 tbsp oil. In a large pot,
bring milk, 3 cups water and salt to boil over high heat. Whisk in cornmeal
in a gentle stream and reduce heat to medium-low. Simmer, stirring
often, until polenta is thick and no longer gritty, about 20 minutes.
2. Working quickly, pour polenta into prepared pan, spreading evenly to the
edges. Let stand 10 minutes; cover with plastic wrap and press polenta
along sides of pan to form edges of crust. Refrigerate at least 2 hours or
3. Heat oven to 450°. Bake chilled crust until it begins to brown at edges, 45
minutes to an hour.
4. Heat remaining 1 tbsp oil in a large saucepan. Sauté
shallots and garlic over medium-high heat until soft, 3 minutes. Add
tomatoes and cook, stirring occasionally, until they begin to soften, 5
minutes. Mash with the back of a spoon and cook until thickened, 3
minutes more. Season with salt and pepper. Spoon sauce onto the crust,
top with cheese and bake until cheese is bubbling, 10 to 15 minutes. Top
with basil and cut into squares.
1. I used jarred tomato sauce rather than make my own. However, I did add left over roasted tomatoes, zuchinni, eggplant and onion with garlic to the top of the pizza before baking. This would be a great way to use up leftovers (especially sauasge if you have any).
2. This is time consuming to make, but it is worth is. The middle pieces weren't as crispy as the edges, and that is what makes this so wonderful. I recommend eating the outher edges and then putting any remaining middle slices back in the oven to crisp up.
3. I don't eat gluten free, but if I were to cook for GF friends, I'd use this rather than GF pizza dough. Much tastier!