Tag Archives: mini polenta pizzas

Mini Polenta Pizza with Roasted Tomatoes and Bacon

Mini Polenta Pizza’s are topped with roasted tomatoes, pesto, parmesan & bacon. They’re easy to make, gluten free & make the perfect party appetizers!

Sun Dried Tomato Basil Mini Polenta Pizzas

Going “Glutenless in August” has also left me “Pizza-less in August”!

Since we’ve already established my obsession with pizza (see: Prosciutto Arugula Thin Crust Pizza, Deep Dish Pepperoni Pizza and Roasted Vegetable Vegan Pizza, to name a few) you can see how this could be a problem for me!

Gluten Free Polenta Pizzas with Roasted Tomatoes and Bacon

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!

Sun Dried Tomato 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 really hard to put my fork down!

Mini Polenta Pizza Ingredients

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.

Roasted Tomato and Garlic Bruschetta Recipe

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.

Gluten Free Mini Polenta Pizzas

Top with the pesto.

Sun Dried Tomato Pesto Polenta Pizzas

Then the roasted tomatoes and garlic.

Roasted Tomato and Garlic Polenta Pizzas

Add the mozzarella cheese.

Mini Roasted Tomato Mozzarella Pizzas

Top with the crispy bacon.

Individual Tomato Bacon Polenta Pizzas

Place into the 400° oven for 8-10 minutes or until the cheese is melted.

Individual Gluten Free Polenta Pizzas

Top with the sun dried tomatoes and garnish with additional basil.

Sun Dried Tomato Basil Bacon Polenta Pizzas

Sometimes a random craving will lead to a beautiful new discovery. This dish is definitely one delightful discovery!

Sun Dried Tomato Mozzarella Polenta Pizzas

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!

Sun Dried Tomato Basil Mini Polenta Pizzas
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Mini Polenta Pizzas with Roasted Tomatoes and Bacon

Mini Polenta Pizza's are topped with roasted tomatoes, pesto, parmesan & bacon. They're easy to make, gluten free & make the perfect party appetizers!

Course Appetizer, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 mini pizzas
Calories 272 kcal
Author Whitney Bond

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 shredded
  • ¼ cup sun dried tomatoes julienned

Instructions

  1. Preheat the oven to 400°F.

  2. Place the tomatoes and garlic on a baking sheet covered with foil.

  3. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
  4. Place into the oven for 25 minutes.
  5. While the tomatoes are roasting, fry the bacon on the stove in a large skillet over medium high heat until crispy.

  6. Place the polenta in the bottom of 6 soufflé ramekins.

  7. Top with the pesto, roasted tomatoes and garlic.
  8. Add the mozzarella cheese, then the crispy bacon.
  9. Place into the 400°F oven for 8-10 minutes or until the cheese is melted.

  10. Top with the sun dried tomatoes and garnish with additional basil.