Polenta Pizza Italian Style (with alternative topping ideas)

Here is an easy and fun polenta recipe to serve pizza for dinner.

The crust is gluten-free and infused with flavorful seasonings to pile on your chosen toppings.

But, I also share two savory and incredibly satisfying polenta pizza recipes with plenty of alternative topping ideas to switch it up! 

I'm not trying to replace homemade pizza dough—nothing could anyway. And yes, you should totally make my thick-crust Sicilian-style pizza for a relaxed get-together or outdoor party.

But these baked polenta recipes are so easy to make and a fun way to bring comfort food to your table.

I use the aromatic Italian flavors of oregano, garlic, olive oil and grab a page from the Southern Italian cuisine with toppings such as sautéed veggies, sun-dried tomatoes, and mozzarella cheese to make a vegetarian pizza.

And I share a more robust meat-based version with plenty of vegetables and a quick tomato-based sauce.

Let's make it!

Jump to: In case you don't know—what is polenta | How to make a flavorful Polenta pizza crust | A vegetarian polenta pizza recipe (with vegan option) | A polenta pizza for meat lovers | Storage and leftovers

In case you don't know—what is polenta

This Northern Italian dish's name refers to boiled coarsely ground cornmeal similar to hot porridge.

In most cases, polenta is cooked and served creamy or cheesy—think of Southern grits.

But some cooks prefer to cool the cooked cornmeal and create all kinds of excellent baked, fried, or grilled dishes. 

• It's naturally gluten-free;
• It can be used in sweet and savory dishes;
• For this recipe, I bought a bag of Bob's Red Mill Gluten-free and coarsely ground yellow corn grits;
• And I am choosing simple ingredients but adding a classical Italian twist to the flavors. 

Make a flavorful polenta pizza crust

Besides the fact that this is a fun spin to your Friday family pizza night, there is delightful ease of preparing this homemade crust—nope, no kneading the dough or any lengthy rising time. 

Granted, you won't have that firm crust like a traditional homemade pizza, and you'll have to eat it with a fork, but the texture is nonetheless incredibly satisfying, as are the flavors.

The ends are delightfully chewy while the inside becomes firm but maintains a soft bite.

How to cook polenta

• All you need is to bring water and some salt to a rapid boil in a large saucepan.
• The classic polenta to water ratio is usually three parts water to one part of coarse yellow cornmeal.
• Then lower the heat and cook the grain for five minutes in water and some salt—necessary.
• Avoid the polenta from sticking to the bottom of the pan and from developing any lumps by whisking frequently.
• When you have a porridge-like consistency, I suggest stirring in some seasoning and herbs to give the polenta extra aroma and flavor—always taste test.
• I usually go for dried oregano, garlic powder, salt, and a generous amount of black pepper. But a mix of Italian herbs, onion powder, or even some heat like crushed chili peppers, cayenne or paprika powder is a great option. 
• The cooked polenta should be creamy and thick, with the individual corn kernels still visible.

Make the polenta crust

• While still hot, pour the cooked cornmeal onto a large prepared baking sheet.
• Evenly spread the polenta into a rectangular shape of about ½-inch thickness using a wooden spoon or a spatula—or go for a circular shape.
• You can make the pizza base a bit thinner, but I usually make a ten by 13 sized shape which gives me that ½ inch thickness (see picture below).
• The hot polenta sets quickly.
• Cover it with a layer of parchment paper and refrigerate for about an hour to firm it up, or you can leave it to sit overnight.

Pre-bake the polenta crust

• For a firmer crust, it's best to pre-bake it for 15 minutes.
• Take it out of the refrigerator and brush the crust's surface with one tablespoon of olive oil—for flavor and to give it a golden brown look.
• Then pop it in a preheated oven.
• In the meantime, you can prepare and cook the toppings.

Topping ideas

A vegetarian polenta pizza recipe

It's a simple recipe with aromatic garlic, red bell pepper, and shallots, adding a natural sweetness while chunks of mozzarella create melting pockets of cheese throughout.

Sun-dried tomatoes crisp up once baked and add an earthy sweet-tartness to this Mediterranean dish.

A few notes on some ingredients

Sun-dried tomatoes and substitutions 

• If possible, use oil-packed tomatoes (in extra virgin olive oil); 
• Remove the tomatoes capturing the oil; 
• Use about 10 to 20 as a topping and serve the leftovers separately in a bowl when pizza is ready;
• You can use the reserved oil to sauté the veggies. It adds excellent flavor;
• Don't like sundried tomatoes? Feel free to substitute it with fresh cherry tomatoes, sautéed mushrooms, or maybe capers.

Shallots

• Sautéed shallots become incredibly mild and sweet and add tons of flavor.
• If you can't find them, replace them with one medium yellow onion. I think they are the best substitute for shallots. 

Dandelion greens or spinach

• Once wilted, dandelion greens add an earthy and contrasting element to the sweet onions and bell pepper.
• But baby spinach leaves are another great option.

Mozzarella

• For a vegan-friendly version, use Daiya Mozzarella Style Shreds.
• Don't go too crazy with this topping. I use a handful (about a cup), just enough to bring all the flavors of the ingredients together and get that melted gooey when fully baked. 
• Other options are grated parmesan cheese or goat cheese.

Putting it together

• When you transfer the sautéed veggies to the prepared polenta crust, omit any liquids in the pan.
• It might make the polenta base too mushy, especially in the middle.

A polenta pizza recipe with a meat & vegetable medley

For meat lovers, this recipe comes with heartier toppings like ground beef, red onions, garlic, small (Zima) tomatoes, and spinach leaves sautéed in light olive oil and a tomato-based sauce.

It's seasoned with salt and black pepper, dried basil, garlic powder, while cayenne pepper adds a touch of heat.

And grated parmesan cheese and pockets of mozzarella add a cheesy touch.

A few notes on some ingredients

Ground beef 

• If possible, use 80 to 85% lean ground beef.
• I use two pounds, but you can reduce that to one pound and add more vegetables like spinach instead—or toss in some mushrooms of your choice.

Tomatoes

• I prefer orange-colored grape tomatoes for contrast, but feel free to use any sweet mini tomatoes you like.
• Sauté them too for a few minutes to release their sweet juices.

Red onions

• They add beautiful color, a crunchy bite, and let the other ingredients shine in this recipe.
• Choose yellow onions, if preferred.

Cayenne pepper

• If you like, add some heat with a touch of cayenne pepper or paprika powder while cooking the meat.
• You can also top the pizza with extra red pepper flakes once baked.

Putting it together

• When you transfer the sautéed ingredients to the pre-baked polenta crust, omit any liquids in the pan.
• It is best to use a slotted spoon to drain most of the juices before transferring the meat and vegetable medley on top of the polenta base—a small tablespoon can be poured back on top of the pizza for flavor.

Storage and leftovers

You can make the polenta crust in advance and store it in the fridge for up to 3 days.

Any leftover pizza can be stored in the fridge in an airtight container and is best enjoyed within 3 to 4 days.

Enjoy leftovers

Leftovers taste even better because all the flavors have had a chance to soak more into the polenta crust.

Reheat any pieces in a microwave or the oven over a low heat setting.

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