The mild taste of the polenta crust will offer up an entirely different flavor in this low-fat vegetarian pizza, topped with red and green bell peppers, spinach, mushrooms and Parmesan.
2 cups vegetable stock
1 cup water
3⁄4 cup yellow cornmeal
1⁄2 tsp. salt
1 tbsp. minced parsley
1 red bell pepper, cut in strips
1 yellow pepper, cut in strips
4 oz. assorted fresh mushrooms (shiitake, cremini, oyster)
Salt and fresh ground pepper
2 oz. fresh spinach leaves
2 oz. Parmesan cheese, shaved
1. Combine vegetable broth and water in heavy saucepan; bring to a boil over medium heat. Gradually stir in cornmeal and salt. Cook about 10 min. or until polenta thickens, stirring constantly. Stir in parsley.
2. Spread polenta into 10-in. deep-dish pizza pan.
3. Heat 2 tbsp. olive oil in large sauté pan. Add peppers, mushrooms, and salt and pepper to taste; sauté 5 min. Stir in spinach just until wilted.
4. Spoon some of the Parmesan cheese and all the vegetables over polenta crust. Bake pizza at 400°F for 10 min. Sprinkle with remaining shaved Parmesan and bake 2-3 min. longer, until crust is firm.