These little pizzas are a favorite at our house. They are
fun for the kids and really quick and easy to make. In addition, it is
gluten-free and low-fat. Polenta is a perfect alternative for carb filled pizza
crust. You can use homemade polenta or cheat a little and
use pre-made. Either way this is an easy, filling and delicious recipe!
1 roll of polenta (or homemade cut into small slices)
¼ cup balsamic vinaigrette
½ cup mushrooms, diced
1 cup fresh spinach
1 tbsp olive oil
¼ tsp minced garlic
¼ tsp sea salt
¼ tsp black pepper
2 small tomatoes, sliced thin
Shredded cheese
- In a large skillet, sauté mushrooms, spinach and garlic in olive oil until slightly tender.
- On a large greased cookie sheet, place thin slices of polenta (about ¼ in thick).
- Using a pastry brush, spread on balsamic vinaigrette over polenta slices.
- Top each slice with a little of the mushroom/spinach mixture. Then top each slice with a tomato slice and sprinkle with cheese.
- Bake at 375°F for about 15 minutes or until cheese is melted. I got one roll of polenta to make about 15 pizza slices.
