Baked polenta margherita pizzas are a super simple gluten-free weeknight recipe. Simply slice and bake prepared polenta, top with tomato sauce, tomatoes, mozzarella, and fresh basil and dinner is served!
When I was updating my kitchen earlier this year, I was on a quest to find healthy, pre-made foods (hi, freezer burritos) that I could throw together for lunch and dinner…without needing much cooking equipment. I’ve been intrigued by prepared polenta (the kind that comes in a tube!) for years, but I never quite knew what to make with it. As an experiment, I bought some, sliced it up, and baked it with tomato sauce and mozzarella and I’ve been making some version of these ever since.
These baked polenta margherita pizzas are so easy, they hardly need a recipe – simply bake the polenta slices, top with pizza toppings, and throw back into the oven until the cheese is melted! They’re naturally gluten-free and can totally be vegan too if you use plant-based mozzarella cheese.
Precooked polenta comes in a tube and can usually be found near the pasta, specialty cheese section, and/or the natural foods section. Unopened, it doesn’t have to be refrigerated and virtually all grocery stores will carry it. The ingredients should be recognizable: yellow cornmeal, salt, and some sort of natural preservative like ascorbic acid (vitamin C). Since corn is a highly pesticide sprayed crop, I recommend looking for organic polenta, if possible! This is the brand I used.
I went for the classic margherita pizza toppings, but really any toppings would be good here! The polenta is naturally gluten-free and vegan and if you want to keep it that way, simply use your favorite plant-based mozzarella cheese in place of the fresh mozzarella. This is my favorite plant-based mozzarella for taste and ingredient quality. In my opinion, the fresh basil makes the dish, but you do you!
Like polenta, I always try to buy organic tomato sauce when I can since tomatoes are also a highly pesticide sprayed crop. Luckily, many grocery stores now carry their own line of organic pasta sauces, which are usually almost the same price as non-organic. For organic options with no added sugar, I like Muir Glen, 365 by Whole Foods, and the organic tomato sauce that comes in a can at Trader Joe’s.
Vegetables! To add some green and fiber to this dish, I love these polenta pizzas with garlicky zucchini noodles (that cook in like 3 minutes). If you don’t have a spiralizer, you can totally use store-bought zucchini noodles instead or simply serve the pizza with another vegetable of choice, like a simple side salad.
These baked polenta pizzas will keep well for several days in the fridge – simply reheat (without the basil) in a preheated oven until the cheese melts again and garnish with fresh basil.
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Baked Polenta Margherita Pizzas
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Bake
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
Baked polenta margherita pizzas are a super simple gluten-free weeknight recipe. Simply slice and bake prepared polenta, top with tomato sauce, tomatoes, mozzarella, and fresh basil and dinner is served!
Ingredients
Baked Polenta Margherita Pizzas
- 1 (18-oz) tube of polenta
- extra virgin olive oil
- salt and pepper
- 1 cup of tomato sauce
- 2 tomatoes, sliced
- 8 oz ball of fresh mozzarella, sliced (dairy-free if desired!)
- small bunch of fresh basil
Zucchini Noodles (Optional, See Notes)
- 2 zucchini, spiralized
- 2 garlic cloves, minced
- extra virgin olive oil
- pinch of salt and red pepper flakes
Instructions
- Preheat the oven to 450 degrees F.
- Slice the tube of polenta into 1/2-inch slices – you should have 12-14 slices.
- Arrange the polenta slices evenly on a lightly oiled rimmed baking sheet (option to line with parchment paper or a silicone baking mat for easy clean-up!). Drizzle with a little olive oil and sprinkle with salt and pepper. Bake for 25-30 minutes, flipping at the 15-minute mark, or until just becoming golden.
- Meanwhile, prep the tomatoes, mozzarella, and basil.
- Once the polenta slices are baked, remove from the oven and layer each with a dollop of tomato sauce, a slice of tomato, and a slice of mozzarella. Put them back in the oven until the mozzarella is just melted, about 5 minutes. Remove from the oven and top each with a basil leaf.
- Make the zucchini noodles, if using. Drizzle some olive oil in a large skillet and add the spiralized zucchini, minced garlic, salt, and red pepper flakes. Sauté until just beginning to soften and then remove from heat.
- Divide the zucchini noodles, if using, and the baked polenta pizzas between four plates. Enjoy!
Notes
The zucchini noodles are optional, but I like to add some vegetables to this dish! You could also serve with a simple side salad instead.
These baked polenta pizzas will keep well in the fridge for several days – simply reheat (without the basil) in a preheated oven until the cheese melts again and garnish with fresh basil.
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Taylor says
Love this recipe! Super flavorful and a great way to transform a more high cal app into a well balanced meal.
Ally says
Hi Taylor! So happy to hear you enjoyed it!