Ingredients:
Crust
1/3 cup polenta
1 cup water
Salt & Pepper
Toppings
Kale
Butternut squash (1 cup, diced)
Mushrooms (1/2 cup, sliced)
Olive Oil
Salt & Pepper
Instructions:
1. Preheat oven to 400 degrees.
2. Bring 1 cup of water to a boil.
3. Add in polenta grits. Reduce to low and let cook for approximately 10 minutes, stirring occasionally. Add in some salt & pepper.
4. Spread polenta onto greased cookie sheet/ clear baking dish so that its about 1/3 inch thick. Put in refrigerator for 30 minutes to settle.
5. Dice butternut squash, drizzle with olive oil and salt & pepper.
6. Roast squash in oven for approximately 20 minutes, stir half way through. Remove and let cool.
7. Bake polenta crust in oven for 20 minutes.
8. While it is baking, sautee mushrooms in a pan on the stove. Add in kale at last minute to slightly soften.
9. Remove pizza from oven, flip over on pan. Add toppings.
10. Put pizza back in oven to broil for about 5 minutes.
Crust
1/3 cup polenta
1 cup water
Salt & Pepper
Toppings
Kale
Butternut squash (1 cup, diced)
Mushrooms (1/2 cup, sliced)
Olive Oil
Salt & Pepper
Instructions:
1. Preheat oven to 400 degrees.
2. Bring 1 cup of water to a boil.
3. Add in polenta grits. Reduce to low and let cook for approximately 10 minutes, stirring occasionally. Add in some salt & pepper.
4. Spread polenta onto greased cookie sheet/ clear baking dish so that its about 1/3 inch thick. Put in refrigerator for 30 minutes to settle.
5. Dice butternut squash, drizzle with olive oil and salt & pepper.
6. Roast squash in oven for approximately 20 minutes, stir half way through. Remove and let cool.
7. Bake polenta crust in oven for 20 minutes.
8. While it is baking, sautee mushrooms in a pan on the stove. Add in kale at last minute to slightly soften.
9. Remove pizza from oven, flip over on pan. Add toppings.
10. Put pizza back in oven to broil for about 5 minutes.