Ingredients

• For the pizza base:
• 1/2 cup all - purpose flour, sifted
• 1/2 tsp - salt
• 1 cup - fine polenta
• 1 tsp - baking powder
• 1 - egg, beaten (optional)
• 2/3 cup - milk (make it 1 cup if skipping egg)
• 1/3 cup - grated vegetarian parmesan
• 1/2-1 tsp - dried red chilli flakes (as per taste)
• For the topping (or choose your own topping):
• 1 - red onion, sliced
• 3-4 - garlic cloves, minced
• 2-3 - chopped Portobello mushrooms
• 1 tsp - dried oregano
• 4 ounces - mozzarella cheese, crumbled
• 1 tbsp - pine nuts, toasted (optional)
• Few sprigs - fresh oregano leaves for garnish

How to Make Polenta Pizza

• To make the topping - heat some olive oil in a skillet and add onions. When lightly soft, add the garlic. Cook for another minute. Set aside.
• In the same skillet, saute the mushrooms and oregano and cook for about 5 minutes or until tender. Set aside.
• Make the pizza base: Mix together flour, salt, polenta and the baking powder in a bowl.
• Make a hole in the centre and add the egg (if using).
• Gradually add the milk and mix well until it becomes a smooth thick batter. Stir in the parmesan and the chilli flakes.
• Heat a 10-inch heavy based oven proof pan or iron skillet. Add the olive oil, spread it and heat the pan until very hot.
• Spoon the batter and spread it evenly. Cook in moderate heat for about 3-4 minutes.
• Remove it when the base is set. You can check it by lifting one end of the base using a large spatula. If it comes out easily and looks done, turn it around.
• Cook for another 2 minutes or until done. Now spoon the onions, mushrooms along with the crumbled cheese.
• Preheat the broiler to high and then broil the pizza for about 6 minutes or until the cheese has melted.
• You can even add raw pine nuts on top and broil along with it. Garnish with fresh oregano after removing from the oven.
• Cut it into wedges and serve hot. Serve with salads, more cheese or simply with some ketchup.
• Recipe courtesy: http://chefinyou.com/