Plant-Based
Mushroom pizza with polenta crust - Polenta crust pizza topped with garlic mushrooms, zucchini ribbons and feta cheese. Served with a fresh garden salad.
1. Set oven to 200°C.
Heat a large pan with 1 tbsp butter over medium heat. Slice 1 garlic clove and mushrooms. Add to the pan as you go and cook for 4-5 minutes, or until softened. Add stripped thyme leaves.
2. Place 1 litre of water in a medium saucepan and bring to the boil. Gradually whisk in polenta and reduce heat to low. Season with salt and pepper, cook for 4 minutes, or until thickened.
3. Pour even amounts of polenta over 1 large, lined oven tray (alternatively 2 smaller trays). Spread out to a 3mm-thick rectangle.
4. Slice red onion and 1/2 capsicum. Ribbon zucchini using a peeler. Spread each pizza with tomato passata, top with feta and vegetables. Bake in oven for 10 minutes, or until golden.
5. Slice cucumber and remaining capsicum. Toss with mesclun leaves, 1/2 tbsp vinegar and 1 tbsp oil.
6. Serve pizza in slices with a side of salad.
2. Place 1 litre of water in a medium saucepan and bring to the boil. Gradually whisk in polenta and reduce heat to low. Season with salt and pepper, cook for 4 minutes, or until thickened.
3. Pour even amounts of polenta over 1 large, lined oven tray (alternatively 2 smaller trays). Spread out to a 3mm-thick rectangle.
4. Slice red onion and 1/2 capsicum. Ribbon zucchini using a peeler. Spread each pizza with tomato passata, top with feta and vegetables. Bake in oven for 10 minutes, or until golden.
5. Slice cucumber and remaining capsicum. Toss with mesclun leaves, 1/2 tbsp vinegar and 1 tbsp oil.
6. Serve pizza in slices with a side of salad.
mushrooms 300g
butter 1tbsp
garlic cove 1
thyme 1/4 packet
polenta 270g
red onion 1/2
red capsicum 1
zucchini 1/2
tomato passata 1/2 jar
marinated feta cheese 1/2 tub
lebanese cucumber 1
MESCLUN LEAVES 1 bag (60g)
From your pantry: olive oil, salt & pepper.
butter 1tbsp
garlic cove 1
thyme 1/4 packet
polenta 270g
red onion 1/2
red capsicum 1
zucchini 1/2
tomato passata 1/2 jar
marinated feta cheese 1/2 tub
lebanese cucumber 1
MESCLUN LEAVES 1 bag (60g)
From your pantry: olive oil, salt & pepper.
