Polenta Pizza

By GialloZafferano · 60 min

Ingredients

Instructions

1. Halve the Brussels sprouts, slice the mushrooms (trimming the earthy base) and slice the shallot. Cut the pumpkin into slices without peeling it.
2. Toss all the vegetables in a bowl with oil, salt and pepper, massaging them well with your hands. Spread them on a baking tray and roast in a static oven at 430°F (220°C) for 20 to 25 minutes.
3. Remove the hard central rib from the black cabbage leaves and blanch them for 3 to 4 minutes. Blend with the sun-dried tomatoes and their oil, the chili and salt to make a cream.
4. Bring the salted water to a boil and whisk in the instant polenta. Cook for the time on the packet.
5. Pour the polenta onto two baking trays lined with parchment and greased with a little oil, and spread it with the back of a spoon, drizzling on more oil if needed.
6. Top with well-drained mozzarella, taleggio and dollops of the black cabbage cream.
7. Bake at 430°F (220°C) for 10 minutes, then remove and let it rest a few minutes.
8. Switch to grill mode and brown the cheese for 2 minutes. Add the roasted vegetables, chopped walnuts and fresh thyme and grill for another 3 to 5 minutes. Finish with a grating of pepper.

Summarized from GialloZafferano's video. Watch it for the details.

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CheeseMushroomShallotCabbageMozzarella cheeseWalnutPumpkinSun dried tomato