My polenta crust turned out too soft. What went wrong?

The polenta needs to be cooked until very thick and pulling away from the pan, then allowed to set for at least 5 minutes before topping.

Can I make this without a cast iron skillet?

Yes, use a 10-inch oven-safe nonstick or stainless steel skillet, but ensure the bottom is well greased to prevent sticking.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet over medium heat to crisp the bottom.

Can I add other toppings like olives or anchovies?

Absolutely, scatter them over the sauce before baking for extra savory depth.

Home / Recipes / italian_american / Pizza Polenta

italian_americanMediumgluten freenut freesoy free

Pizza Polenta

RATING

4.3/5(31)

TASTE SCORE

8/10

A golden, crispy-edged polenta crust topped with tangy tomato sauce, savory herbs, and gooey melted mozzarella. This gluten-free twist on pizza night comes together in one skillet and delivers all the comforting flavors of a classic margherita pie.

PREP

15m

COOK

30m

SERVES

1 SLICE

196 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prepare the skillet.
1.Place an oven rack in the upper third and preheat to 425°F (220°C).
2.Lightly grease a 10-inch cast iron skillet with 1 teaspoon of the olive oil.
boil · ~20 min
Cook the polenta.
1.In a heavy saucepan, bring 4 cups of water and 1/4 teaspoon salt to a rolling boil.
2.Slowly stream in the cornmeal while whisking constantly to prevent lumps.
3.Reduce heat to low and simmer, stirring frequently, until thick and pulling away from the sides of the pan (15 to 20 min).
4.Remove from heat and stir in 1 tablespoon of olive oil. Season with a pinch of black pepper.
TIPConstant stirring for the first 2 minutes guarantees a silky, lump-free polenta.
assemble · ~5 min
Spread the polenta crust into the skillet.
1.Scrape the hot polenta into the oiled skillet.
2.Using a spatula or the back of a wet spoon, spread it evenly across the bottom and slightly up the sides.
3.Let it cool and set for 5 minutes.
saute · ~7 min
Make the quick tomato sauce.
1.Warm the remaining 2 teaspoons of olive oil in a small pan over medium heat.
2.Add the minced garlic and cook until fragrant (30 seconds).
3.Add the crushed tomatoes, oregano, chili flakes, and remaining 1/4 teaspoon salt.
4.Simmer until slightly thickened, about 5 to 7 minutes.
TIPCrushing whole tomatoes by hand gives the sauce a rustic, chunky texture.
assemble
Top the polenta.
1.Spread the tomato sauce evenly over the polenta crust, leaving a 1/2-inch border.
2.Scatter the torn mozzarella pieces on top.
3.Sprinkle with the grated parmesan cheese.
bake · ~20 min
Bake until bubbly and golden.
1.Place the skillet on the upper rack.
2.Bake for 18 to 20 minutes, until the cheese is melted and bubbling and the polenta edges are crispy.
TIPFor an extra-crispy bottom, finish the pizza over a stovetop burner on medium heat for 2 minutes.
garnish · ~3 min
Garnish with basil and serve.
1.Remove the skillet from the oven.
2.Scatter the fresh torn basil leaves over the top.
3.Let it rest for 3 minutes, then slice into wedges and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wet spatula or wet spoon to spread the hot polenta evenly without sticking.
2
For a crispier bottom, finish the skillet on a stovetop burner for 2 minutes after baking.
3
Let the polenta crust cool and set for 5 minutes before adding toppings to prevent sogginess.
4
Crush the tomatoes by hand for a chunky, rustic sauce texture that clings to the crust.
5
Tear fresh mozzarella rather than slicing it, so it melts into creamy pockets instead of a solid layer.
6
If the polenta thickens too much before spreading, stir in a splash of hot water to loosen it.
7
Store leftover pizza polenta in the fridge; reheat in a skillet to re-crisp the edges.