Ingredients
- 3 cup vegetable stock
- cornmeal
- 11/4 cup polenta
- 2 tbsp extra-virgin olive oil
- freshly ground black pepper
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp sea salt
Preparing crust: over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue whisking for 5 to 7 minutes until smooth and thick. Pour into two 11inch tart pans and spread evenly over bottom of each pan. Cool slightly and then refrigerate for 30 minutes or until firm.
Preheat oven to 350°F and place pizza stone or baking sheet on middle rack. Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes. Remove from oven and set aside.
Ingredients
- 3 tbsp mirin
- 1/4 cup pasta sauce
- sea salt and black pepper
- 1 bunch kale, finely chopped
- 2 maitake mushrooms
- 3 tbsp extra-virgin olive oil
- 1 large leek, sliced
For kale pizza, place large skillet over medium heat and sauté leek in 11⁄2 tablespoons olive oil for 3 minutes. Add mirin and sauté 2 minutes longer. Crumble maitake mushrooms, add to pan and sauté 5 minutes or until soft. Fold in kale and sauté 3 minutes longer. Drizzle with remaining olive oil, season to taste with salt and black pepper and remove from heat.
Ingredients
- 1/4 cup parsley waltnut pesto
- sea salt and black pepper
- 1 bunch Swiss chard, chopped
- 3 tbsp extra-virgin olive oil
- 3 garlic clove
- 1/2 small red onion, thinly sliced
For chard pizza, sauté onion and garlic in oil until soft, following the directions for the kale topping. Add chard, sauté 1 minute, remove from heat, and season to taste with salt and pepper.
Spread pasta sauce or parsley pesto evenly over crust, leaving a 1⁄2 inch edge. Top with kale or chard mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve.
Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
