These little pizza rounds couldn’t be simpler to make -- and it’s a good thing, because you might need to whip up some more. The polenta gives the pizzas a slight flavor of corn, which kids tend to like for its sweetness. You can add any of your guests’ favorite toppings, like roasted veggies, fresh herbs, or pepperoni.
From Allergy-Friendly Food for Families from the Editors of KIWI Magazine/Andrews McMeel Publishing
|Canola oil, for coating the pan||1 clove garlic|
|1 (18-ounce) tube tube prepared polenta, sliced into 12 rounds||1 large carrot, peeled and quartered|
|3/4 cup marinara sauce||1 stalk celery, quartered|
|3/4 cup grated mozzarella cheese||1 (28-ounce) can crushed tomatoes|
|1/4 cup grated Pecorino Romano cheese||Salt|
|1 tablespoon olive oil||1/4 cup bay leaf|
|1 large onion, quartered|
For the marinara sauce: In a large stockpot, heat the olive oil over medium heat.
In a food processor, combine the onion, garlic, carrot, and celery. Process until very finely chopped.
Add the vegetables to the stockpot and sauté for 5 to 7 minutes, until soft and translucent.
Add the tomatoes and season with salt to taste. Bring to a boil, then lower the heat to a simmer and add the bay leaf. Simmer, partially covered, for about 30 minutes, until the flavors are well blended. Remove the bay leaf and serve.
For the pizzas: Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with canola oil.
Place the 12 polenta rounds on the prepared baking sheet. Top each with 1 scant tablespoon of marinara sauce, 1 tablespoon of the mozzarella cheese, and 1 teaspoon of the Pecorino Romano cheese.
Bake for 10 to 12 minutes, until the cheese is bubbly. Serve.
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