Tomato Polenta Pizza
For a fresh low-fat take on pizza, top polenta with tomatoes and cheese, bake, and cut in wedges.
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Tomato Polenta Pizza
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Directions
- For crust, in a large saucepan bring milk just to boiling over medium heat. Sprinkle the semolina over the milk, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Cool 5 minutes. Stir in eggs, Asiago or Parmesan cheese, salt, and pepper.
- Spray a 12-inch pizza pan with nonstick cooking spray. Spread the semolina mixture into the pan. Cover and chill for 2 to 24 hours. Arrange tomato slices over the top. Cover tomatoes with sliced cheese. Sprinkle with bread crumbs.
- Bake pizza in a 400 degree F oven for 20 minutes or until cheese is melted and beginning to brown. Serve immediately. Make 6 main-dish servings.
Nutrition Facts (Tomato Polenta Pizza)
- Per serving:
- 325 kcal ,
- 9 g fat
- (5 g sat. fat ,
- 92 mg chol. ,
- 292 mg sodium ,
- 41 g carb. ,
- 2 g fiber ,
- 20 g pro.