Polenta parmigiana pizza

Want to make pizza without the pizza dough? This deliciously clever recipe swaps traditional dough for a crisp, parmesan-crusted polenta base.

Prep tip:

The polenta pizza base can be prepared to the end of step 1 up to 2 days ahead. Store it covered in the fridge until you’re ready to cook. Step 1 of 3

Line a large baking tray with baking paper. Bring 1L water to a boil in a large saucepan over medium heat. Add stock and salt. While whisking continuously, pour in polenta in a steady stream to prevent lumps from forming. Continue to whisk until mixture starts to boil and thicken. Stir with a wooden spoon for 1-2 minutes or until mixture is very thick and cleanly pulls away from the side of the pan. Turn the hot polenta directly out onto prepared tray and spread it evenly into a 30cm round base. Sprinkle parmesan around the edge to create a 5cm border. Set aside to cool.

Step 2 of 3

Meanwhile, heat a chargrill pan over medium-high heat. Season and brush eggplant with oil. Chargrill, in 2 batches, for 3 minutes each side or until char lines appear.

Step 3 of 3

Preheat oven to 240°C/220°C fan-forced. Top polenta base with three-quarters of the pasta sauce, eggplant and mozzarella. Drizzle top with remaining sauce. Bake for 25-30 minutes or until polenta edge is golden. Top with basil. Serve.

Number of servings (4)

• 1 gluten-free vegetable stock cube

  1 gluten-free vegetable stock cube

• 1 tsp fine salt

  1teaspoons fine salt

• 1 1/4 cups La Gina instant polenta

  1 1/4 cups La Gina instant polenta

• 1/2 cup Woolworths shredded parmesan

  1/2 cup Woolworths shredded parmesan

• 1 large eggplant, cut into rounds

  1 large eggplant, cut into rounds

• 1/4 cup extra virgin olive oil

  1/4 cup extra virgin olive oil

• 400g La Gina Calabrese pasta sauce

  400grams La Gina Calabrese pasta sauce

• 1 1/2 cups Woolworths shredded mozzarella

  1 1/2 cups Woolworths shredded mozzarella

• 1/4 bunch basil, leaves picked