Last week I was really craving pizza so I did what any good food blogger would do, I placed all of the delicious components of pizza on top of polenta in little ramekins to form mini polenta pizzas!
While the texture isn’t the same as traditional pizza, the flavor sure is!
As I dug my fork into one of these little pizza delights, the pesto seeped into the creamy polenta, giving it amazing flavor, while the roasted tomatoes give it a burst of freshness, topped with creamy mozzarella and crispy bacon.
This dish is packed with so many amazing flavors, it was reallyhard to put my fork down!
Mini Polenta Pizza Ingredients
2 cups cherry tomatoes
4 cloves garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp black pepper
2 tbsp fresh basil (chopped)
4 slices bacon
18 oz prepared polenta
¼ cup sun dried tomato pesto
1 cup mozzarella cheese
¼ cup sun dried tomatoes
Mini Polenta Pizza Instructions
Preheat the oven to 400°F. Place the tomatoes and garlic on a baking sheet covered with foil. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
Place into the oven for 25 minutes.
While the tomatoes are roasting, cook the bacon until crispy.
Place the polenta in the bottom of 6 soufflé ramekins.
Top with the pesto.
Then the roasted tomatoes and garlic.
Add the mozzarella cheese.
Top with the crispy bacon.
Place into the 400° oven for 8-10 minutes or until the cheese is melted.
Top with the sun dried tomatoes and garnish with additional basil.
Sometimes a random craving will lead to a beautiful new discovery. This dish is definitely one delightful discovery!
I ate two of these for dinner, but one would be great as a starter or hors d’oeuvre at a dinner party!
The presentation is beautiful and they look as if they’re “high maintenance pies” but really they’re very quick and easy to prepare!