Polenta Pizza Stacks

Finally! This recipe is down. I made it again last night and WOW it was a WINNER! And it'll be a winner in your family too I'm sure.

I must apologise though at the lack of a recipe for the Sun-Dried Tomato Paste. I kinda got carried away and threw it all in before I had a chance to measure. So I've put down an approx. mesurement and it's up to you to use your creativity. And I must say that these would be made perfect with a sprig of rocket laid across the top just before serving.

So go ahead; use your creativity and immagination and see what comes out of this!

(look, my mouth is still watering!)

Polenta Pizza Stacks

Polenta Bases

4C      Polenta (a fine polenta works best)

12C    Water

1/2C   Olive Oil

4 tsp   Salt

2/3C   Savoury Yeast Flakes (optional)

1 Tbs  Vege Stock Powder (optional)

1. Combine the first four ingredients in a saucepan and bring to the boil. Simmer until water is absorbed and polenta is well cooked.
2. Take off heat and stir through the Savoury Yeast Flakes and vege stock.
3. Spoon mixture onto a papered cookie sheet and form into bases approx. 12cm in diameter. (I used a mould and that worked awesome.)
4. Set aside to cool. As polenta cools it will harden.
5. (Optional: When bases are hard, turn them upside down and grill the bottoms until golden brown. Turn back the right way again.)

Sun-Dried Tomato Paste

Sun-dried tomatoes (about 1 cup)

Olives (about 10)

Rocket (about 4 leaves)

Parsley (about 2 large stems)

Garlic (about 2 cloves)

Tomato Puree

1. Combine all ingredients except tomato puree in food processor and blend.
2. Add tomato puree until paste becomes an easily spreadable consistency. (Something like pesto)

Topping

1 med     Eggplant, sliced thinly

3 large    Onions, sliced in rings

2             Zucchinis, thinly sliced lengthways (I used a potato peeler that took extra thick peels)

1             Red Capsicum, thinly julienned

               Tofu, thinly sliced (optional)

1. Fry eggplant slices in a little oil with a sprinkle of salt until cooked.
2. Place onions on a papered tray and bake until cooked. (Could probably use the grill)
3. Sauté the capsicum until limp.
4. Heat tofu in a fry pan with a little Braggs if desired.

Put it all together!

1. Spread a spoonful of tomato paste on the bases.
2. Layer a slice of eggplant and a slice of tofu.
3. Curl the long zucchini strips under themselves and place on top of the tofu. (I used approx. 3 per pizza.)
4. Nestle a few juliennes of capsicum on top of the zucchini and top with a ring of onion.
5. To top it off, add some grated soy cheese or a splash of cashew cheese.
6. Place in grill until cheese melts.
7. Enjoy!

Zucchini Slices

Dried-Tomato Paste

Work in Progress

Ready for the Oven!

Yum!

YUM!

YUM!