Polenta Provençal Pizza

Name: Polenta Provençal Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters drained and chopped canned artichoke hearts; 355 milliliters firmly packed fresh basil leaves; 296 milliliters cubed cooked chicken breast (skinned before cooking and cooked without salt); 237 milliliters all-purpose flour; 2 cloves garlic, cut in half; 315 milliliters stone ground cornmeal; 2 Tbsps canned no-salt-added chicken broth, undiluted; 2 Tbsps olive oil; 118 milliliters freshly grated Parmesan cheese; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 237 milliliters diced sweet red pepper; 118 milliliters light ricotta cheese; 0 teaspoons salt; 177 milliliters warm water

Polenta Provençal Pizza requires about 45 minutes from start to finish. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 148 calories, 8g of protein, and 6g of fat. This recipe serves 18. If you have flour, no-salt-added chicken broth, chicken breast, and a few other ingredients on hand, you can make it.

Instructions

Combine cornmeal, flour, and salt in a medium bowl; stir well.

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Cornmeal

All Purpose Flour

Salt

Equipment you will use

Bowl

Combine water and olive oil; stir with a wire whisk until blended.

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Olive Oil

Water

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Whisk

Add oil mixture to cornmeal mixture, stirring just until dry ingredients are moistened.

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Cornmeal

Cooking Oil

Press mixture into bottom and 1/2 inch up sides of a 13- x 9- x 2-inch pan coated with cooking spray.

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Cooking Spray

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Frying Pan

Bake at 425 for 5 minutes.

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Oven

Let cool completely on a wire rack.

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Wire Rack

Position knife blade in food processor bowl; add basil and next 4 ingredients. Process 1 minute or until smooth, scraping sides of processor bowl once.

Ingredients you will need

Basil