Roasted Red Pepper and Mushroom Polenta Pizza

  • Yield: 35 pieces

Polenta is made from cornmeal simmered in water. After it is cooled, it is sliced and can be served with a variety of toppings.


1 1/3cups ground cornmeal
1cup all-purpose flour
1/4teaspoon salt
3/4cup water
2tablespoons warm water
2tablespoons olive oil
1tablespoon dried basil
1/4cup Parmesan cheese
3/4cup fat-free ricotta cheese
1teaspoon minced garlic
1cup shredded part-skim mozzarella cheese
1cup sliced mushrooms
1 (7-ounce) jar roasted red peppers, drained


  1. Preheat oven to 425F.
  2. In a bowl, combine cornmeal, flour and salt. Combine water and olive oil and mix with cornmeal mixture, stirring until dry ingredients are moistened. Press into bottom of a 13x9x2-inch pan coated with nonstick cooking spray. Bake for 5 minutes.
  3. Meanwhile in a bowl, mix together basil, Parmesan, ricotta, garlic and mozzarella. Spread over partially baked crust. Top with mushrooms and red peppers. Return to oven and bake for 30 minutes or until crust is set and top is bubbly.

Nutritional Info *per serving

  • Calories 53
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 108mg
  • Carbohydrate 7g
  • Fiber 1g
  • Protein 2g