|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
Makes 4-6 mini pizzas; total cost per serving: $2.75
NOTE: Mushrooms & olives just happen to be my favorite pizza toppings, so if yours differ, by all means, use whatever toppings you enjoy!
For the pizzas
1/2 an 18 ounce tube prepared polenta
10-12 small black olives, sliced
5-6 small white button mushrooms, sliced
1 cup shredded low-fat mozzarella cheese
1 tablespoon olive oil
Salt and pepper
For the pizza sauce
4 ounces tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/4 teaspoon ground black pepper
(If you’re really in a pinch, 4-6 oz. of prepared pasta or pizza sauce will work just as well!)
1. Prepare the pizza sauce by combining all ingredients in a small saucepan and cooking over medium-low heat until heated through (about 4-5 minutes). Remove from heat and set aside.
2. Cut the polenta into 1/2″ thick slices. Season both sides of each slice very lightly with salt and pepper and set aside. Heat a large skillet over medium heat and add the olive oil. When oil is heated through, arrange the polenta slices in the skillet and pan-fry for about 3 minutes on each side, or until slightly golden brown and crispy to the touch.
3. Remove the polenta from the skillet and place on a paper towel-lined plate to drain the excess oil. Add about a teaspoon of sauce to each polenta slice, top with a teaspoon or so of shredded cheese, then add the olives and mushrooms. Return the mini pizzas to the skillet and cover, cooking for another 2-3 minutes, or until the cheese has melted. Garnish with fresh chopped basil, serve with a nice salad, and enjoy!
To read more blogs from Kimberly Morales, check out Poor Girl Eats Well, found at www.poorgirleatswell.com.