Slowly pour the polenta into the water in a stream, stirring vigorously.

Reduce the heat and cook slowly for 5 minutes or until the polenta has absorbed all the liquid, stirring almost constantly to prevent the polenta from sticking to the bottom of the pan and forming any lumps.

Remove from heat and stir in the dried oregano, garlic powder, and a generous amount of black pepper (I use 10 turns with a pepper mill).

If you like to add some heat to the base, then stir in some cayenne pepper or paprika powder to taste.

Let it sit for one minute max.

Transfer the cooked polenta to the prepared pan while still hot.

Using a spatula or wooden spoon, press and spread out evenly into a large oval or rectangular shape (about ten by 13-inch in size and ½-inch thick).

Cover with parchment paper and refrigerate for about one hour to firm up or overnight if prepping for the next day.

When ready to make the pizza, preheat the oven to 430°F/ 220 °C.

Take the base out of the fridge and brush the top with olive oil.

Pre-bake for 15 minutes.

In the meant time, prepare your toppings of choice.

While the base is pre-baking

Heat 2 tablespoons of olive oil in a medium skillet over medium heat.

Add garlic, onions, bell pepper, and dandelion greens.

Season with salt and pepper to taste.

Cook and stir for 3 minutes and until the greens have wilted.

If you are using spinach leaves instead of dandelion greens, cook and stir the onions and bell pepper for 2 minutes before adding the spinach—continue to cook and stir until slightly wilted.

Don't overcook the vegetables, as they cook further in the oven.

Set aside.

Take the base out of the oven after 15 minutes.

Transfer the vegetable medley on top of the polenta dough (omit any water released by the veggies in the skillet),

Evenly spread them out to all four corners of the pre-baked base.

Fill in any gaps with sun-dried tomatoes—I usually use about 20.

Tear the mozzarella cheese into small pieces and divide it on top of the base.

Drizzle evenly one tablespoon of olive oil over the veggies and a pinch or two of dried oregano.

Place the pizza in the oven for 15 minutes until the cheese has melted (the polenta dough is bubbling and golden brown).

Take the pizza out of the oven. It's best to let the pizza sit for 10 minutes before serving to allow the base to firm up.

It tastes delicious warm, or slightly cooled.

While the base is pre-baking

Heat 2 tablespoons of olive oil in a medium skillet over medium heat.

Add garlic and onion and season with a pinch of salt—cook, and stir for one minute.

Add the meat to the hot pan and break it into smaller pieces.

Cook and stir for about 3 to 5 minutes—you want the meat to be cooked all the way through but don't overcook since it is still going into the oven.

Stir in the tomato paste and let it mix with the meat's juices.

Immediately add the tomatoes and the spinach leaves— and stir for about 2 minutes or until the leaves are slightly wilted.

Season with cayenne pepper (optional), dried Basil, garlic or onion powder, and salt and pepper to taste.

Don't overcook the tomatoes and the spinach leaves, as they will cook further in the oven.

Set aside.

Take the base out of the oven after 15 minutes.

Use a slotted spoon to transfer the meat and vegetable medley on top of the polenta base omitting most of the juices in the pan.

Evenly spread everything out to all four corners of the pre-baked base.

Top with grated Parmesan cheese.

Then tear the mozzarella cheese into small pieces and divide it on top of the meat.

Place the pizza in the oven for 15 minutes until the cheese has melted, and the polenta dough is bubbling and golden brown.

Take out of the oven. It's best to let the pizza sit for 10 minutes before serving to allow the base to firm up.

It tastes delicious warm, or slightly cooled.