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

Scale

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

Cook Mode Prevent your screen from going dark

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.