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Photo of Mushroom & blue cheese polenta pizza by WW

Mushroom & blue cheese polenta pizza

10
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
A healthier take on a traditional pizza, this uses a strong cheese to really deliver on flavour, and makes a great gluten-free and meat-free meal.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Vegetable stock cube

1 cube(s), make up to 700ml with hot water

Polenta, Dry

150 g

Vegetarian parmesan style hard cheese

50 g

Garlic

4 clove(s), finely chopped

Thyme, Fresh

4 sprig(s), leaves removed and chopped

Red onion

1 small, thinly sliced

Mushrooms

400 g, sliced

Cherry Tomatoes

200 g

Stilton

60 g, crumbled

Rocket

35 g

Lettuce

4 portion(s), shredded

Cucumber

¼ individual, medium, sliced

Radish

100 g, quartered

Balsamic vinegar

1 tablespoon(s)

Instructions

  1. Preheat the grill to high. Mist 2 baking sheets with cooking spray. In a large pan, bring the stock to the boil, then add the polenta. Simmer for 5 minutes, stirring constantly, until thick. Stir in 40g of the hard cheese, half the garlic and half the thyme, and season with salt and freshly ground black pepper. Divide the mixture between the 2 baking sheets and spread out to make 20-25cm circles about 5mm–1cm thick. Leave to set.
  2. Meanwhile, mist a frying pan with cooking spray and cook the onion, remaining garlic and thyme for 5 minutes. Add the mushrooms, season to taste and cook for 5–8 minutes.
  3. Top the polenta bases with the mushroom mixture, cherry tomatoes and the remaining hard cheese and Stilton, then put under the grill for 2–3 minutes.
  4. Whilst the pizzas are under the grill, combine the salad ingredients and dress with the balsamic vinegar. Serve the pizzas with the rocket leaves on the top and sprinkled with black pepper.

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