Vegetarian pizza recipe with polenta dough | ingredients | preparation | free prescription | BENEFIT


  • 2 cups Vegetable soup
  • 2 tbsp. olive oil
  • 150 g of grated mozzarella
  • 1/2 cup blanched and diced Italian courgettes
  • 1/2 cup blanched broccoli florets
  • 1 onion into rings
  • 1/2 cup diced roasted peppers
  • 1/2 cup falls into cubes
  • 1/2 cup cooked corn kernels
  • 1/2 tsp. sugar
  • 2 tbsp. Dried oregano
  • 8 finely chopped tomatoes
  • 125 g of polenta
  • 2 tbsp. Butter
  • salt and pepper


Bring the vegetable stock to a boil over medium heat. Add the butter and salt. A minute later, lower the heat (to a minimum) and add the polenta in the form of rain. Stir constantly for 20 minutes. Remove from the heat and pour the mixture into a 10 to 12 inch diameter pan. Leave to cool for an hour. Put the tomatoes, half of the oregano, sugar and salt in a saucepan. Cook for a quarter of an hour over medium heat, until it takes on the consistency of a sauce. Pour over the polenta batter. Above, arrange the vegetables harmoniously. Cover with mozzarella and season with oregano, salt, pepper and olive oil. Bake at 200ÂșC for 20 minutes. Serve immediately.


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