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
Ingredients
| 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 |
directions
Prep:
5 min
Total:
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1
For the marinara sauce: In a large stockpot, heat the olive oil over medium heat.
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2
In a food processor, combine the onion, garlic, carrot, and celery. Process until very finely chopped.
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3
Add the vegetables to the stockpot and sauté for 5 to 7 minutes, until soft and translucent.
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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.
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5
For the pizzas: Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with canola oil.
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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.
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7
Bake for 10 to 12 minutes, until the cheese is bubbly. Serve.
nutritional information
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