Polenta Mini Pizzas with Mighty Marinara Sauce

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

Polenta Mini Pizzas with Mighty Marinara Sauce

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    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


    Prep: 5 min Total:
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    • 1

      For the marinara sauce: In a large stockpot, heat the olive oil over medium heat.

    • 2

      In a food processor, combine the onion, garlic, carrot, and celery. Process until very finely chopped.

    • 3

      Add the vegetables to the stockpot and sauté for 5 to 7 minutes, until soft and translucent.

    • 4

      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.

    • 5

      For the pizzas: Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with canola oil.

    • 6

      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.

    • 7

      Bake for 10 to 12 minutes, until the cheese is bubbly. Serve.

    nutritional information

    4 g
    3 g
    15 g
    3 g
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