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Mini Polenta Pizzas with Roasted Tomatoes and Bacon
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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
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Servings
6
mini pizzas
Calories
272
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
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, fry the bacon on the stove in a large skillet over medium high heat until crispy.
Place the polenta in the bottom of 6 soufflé ramekins.
Top with the pesto, roasted tomatoes and garlic.
Add the mozzarella cheese, then the crispy bacon.
Place into the 400°F oven for 8-10 minutes or until the cheese is melted.
Top with the sun dried tomatoes and garnish with additional basil.
Nutrition
Calories:
272
kcal
|
Carbohydrates:
18
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Cholesterol:
25
mg
|
Sodium:
328
mg
|
Potassium:
334
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
550
mg
|
Vitamin C:
14.3
mg
|
Calcium:
121
mg
|
Iron:
1.2
mg