Polenta & Sweet Potato Pizza

I created a polenta pizza topped with sautÃ©ed sweet potatoes and mixed veggies. Itâ€™s a unique twist on an Italian classic, using flavors that wonâ€™t really remind you of pizza at all, but it will feign the pizza experience. It is absolutely delicious and can be enjoyed for breakfast, lunch or dinner. Make sure you try a slice!

Polenta and Sweet Potato Pizza

by Aylin @ Glow Kitchen

Ingredients (2 servings)

For the Crust

2.5 cups water
1/2 cup almond milk
1 cup cornmeal
1 tbsp olive oil
1 tsp sea salt
1 tsp pepper

For the Topping

1/2 sweet potato
1/2 red onion
1/2 zucchini
1 garlic clove
1/2 tsp sea salt
1/2 tsp pepper
1 cup fresh kale
1 tomato

Instructions

In a pot over high heat, bring to a boil the water and almond milk. When it reaches a boil, reduce the heat to low, add the cornmeal and begin to whisk until the clumps are reduced and the mixture thickens. Continue to whisk for another 5-10 minutes. Remove from heat and set aside. Brush a baking pan with olive oil. Pour half the corn mixture on the pan, forming a 1/2-inch thick circle. The mixture will make two pizzas. Cover with plastic wrap and refrigerate until the mixture hardens â€“ about 30 minutes.

Remove the polenta base from the refrigerator, season with salt and pepper and drizzle with olive oil. Pop into the oven at 400 degrees Fahrenheit for 25-30 minutes, or until lightly browned.

Meanwhile, chop the toppings â€“ red onion, zucchini, sweet potato, and garlic. Reserve the tomato and kale for later.

In a saucepan over medium heat, cook the red onion, zucchini, sweet potato and garlic in 1 tbsp of olive oil. Season lightly with salt and pepper. Cook until the sweet potato is tender.