Taleggio-polenta pizza
The pizza base can also be made from polenta, making it suitable for celiacs. This pizza doesn't have a lot of cheese, as it's used on the base and as a topping instead of tomato sauce.
- approx. 25 g parmesan cheese
- 7 dl water
- ½ teaspoon salt
- 3 dl polenta (e.g. Risenta)
- 1 tablespoon olive oil
- 200 g taleggio cheese
- 1 pack (70 g) of smoked Parma ham
- 1 pack (200 g) of cherry tomatoes
- 2 sprigs of fresh sage
- ½ teaspoon black pepper from a mill
- ½ teaspoon of finger salt
- Preheat the oven to 225 degrees. Slice the taleggio and grate the parmesan cheese using the fine blade of a grater.
- Bring water to a boil in a nonstick pan and season with salt. Whisk the polenta grits into the water. Cover and let the polenta bubble over low heat for about 6 minutes. Whisk in the oil and continue whisking until the porridge pulls away from the sides of the pan.
- Mix in the parmesan and divide the porridge between two baking sheets. Using a spoon moistened with water, roll the porridge into a flat pizza base. There is enough porridge for one large pizza base or 2–3 smaller pizza bases.
- Spread the taleggio and ham slices on top of the pizzas. Add the tomatoes and sage leaves. Grind black pepper on top.
- Bake the pizzas one at a time on the middle shelf of the oven for about 10 minutes. Sprinkle with finger salt after baking.
- Let the pizzas set for 5 minutes before cutting.
Polenta is a versatile side dish, especially popular in Northern Italy, and is most often made from coarsely ground corn. It can be prepared in many different ways and is well-suited for a gluten-free diet.
You can make a gluten-free pizza crust from polenta in ten minutes. The pizza crust gets its flavor from the Parmesan. Instead of tomato sauce, the polenta crust is topped with sliced Italian taleggio cheese. Taleggio is a full-fat cheese that melts and browns beautifully on the pizza. It goes well with Parma ham and whole cherry tomatoes.
The polenta pizza is baked in a 225 degree oven for about 10 minutes. After that, it is a good idea to let the pizza cool for a while before cutting it so that the pieces remain intact.
Vicissitudes
Tip You can bake a couple of pizzas at the same time using the oven's convection function at 200 degrees.
