Mushroom & blue cheese polenta pizza
11
Points®
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)
Polenta, Dry
150 g
Vegetarian parmesan style hard cheese
50 g
Garlic
4 clove(s)
Thyme, Fresh
4 sprig(s)
Red onion
1 small
Mushrooms
400 g
Cherry Tomatoes
200 g
Stilton
60 g
Rocket
35 g
Lettuce
4 portion(s)
Cucumber
0.25 individual, medium
Radish
100 g
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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