A simple polenta crust pizza topped with fresh basil, parsley, sliced black olives and ripe red tomato. An Italian classic made gluten-free and vegan without missing one hint of flavor!
Why is pizza such a popular food? Because it’s really good, that’s why! Nothing else to it! I’m so glad that pizza can be made to fit any diet and accommodate an dietary needs. Just like granola, pizza has endless combinations, pairing, and possibilities! From the crust to the toppings, every component can be customized to make a perfect pie just for you. I guess pizza is also like a salad. First you choose the base, and then you choose all the toppings (which really matter), and the sauce could be like the dressing. But when you want the crust, the base, to shine, it’s best to keep the toppings simple, having every component count.
When you’re making pizza with polenta as the crust, you don’t want to overwhelm the glory that is with too many toppings, but just the right ones. This is when the classics, the tried-and-true flavors are best. That’s why I chose fresh flavorful basil and parsley. California Ripe Black Olives, and vine ripe red tomato. Elegant, simple, but so much flavor (and the smell was beyond!). Classic Italian Mediterranean staples that won’t disappoint you in the pizza combo department.
It’s obvious to use fresh herbs when making a pizza. All that summer basil and parsley is continually being used in my kitchen and there is no stopping! Since I chose to not coat this crust with sauce, I sliced a beautiful ripe tomato, so I could still get that fresh bite of sweet acidity. Then there are the olives. I can finally say I will always put olives on my pizza now. I just love that tender salty bite! I actually hate salty things, thus, why I don’t cook with salt, but a few bites of olives and I’m happy! I’ve been making a lot of recipe with olives recently and I just love them more and more each time! Not only do they provide a lovely Mediterranean flare to any dish, but they are so easy to use and a great source of healthy fats, vitamin E, A, iron, and fiber!
California Ripe Olives is running a fantastic Midsummer Mediterranean Giveaway on Facebook where you could win a prize pack to enjoy the tasty flavors of the Mediterranean too! How wouldn’t want to win some olives 😉 They aren’t just for pizza, olives are so great thrown into anything! From hummus, sandwiches, sauces, pasta, chicken, anything! Olives are one of those pantry staples to always have on hand. I always keep a few cans of black olives on hand.
Side note: were you one of those kids (or adults) that would put whole black olives on the tips of your fingers? Don’t be shy, I know you did it 😉 What’s more fun than eating olives off your fingers! Hahahaha! Childhood nostalgia! I haven’t done that in years, but I remember. I usually buy them already sliced so that defeats the “olive finger-puppet thing”, but still. Long live the olive!
Italian Polenta Pizza
- For the Polenta Crust:
- ½ Cup Polenta (Corn Grits)
- 1½ Cup Water
- ½ Tsp Minced Garlic
- ½ Tsp Onion Powder1/2 Tsp Dried Basil
- ¼ Tsp Black Pepper
- 1 TB Nutritional Yeast
- 2 TB Chopped Fresh Italian Parsley
- 1 TB Chopped Fresh Basil
- 2-3 Ripe Red Tomato Slices
- 3 TB California Ripe Black Olives (rinsed and sliced)
- Preheat the oven to 415°F.
- In a pot, bring 1½ cups of water to a boil, then add the dry polenta. Reduce to low heat, stirring, for 3-5 minutes until water is absorbed. Allow it to cool for about 10 minutes as you mix in the spices and nutritional yeast.
- Spread the cooled polenta mixture on a parchment (or silpat) lined baking sheet. It will be very sticky (I used my fingers to shape it, but you can use a rubber spatula).
- Now top the polenta crust with the prepared toppings. Place in the oven and bake for 20 minutes.
- Remove, let cool just a bit, and serve. This is great eaten hot or cold!
I always forget how much I love polenta! But since it sticks together so great, it make the best gluten-free crust for pizza! This pizza can be one big serving or you can share it with a lovely dear friend….if you’re nice 😉 But when it comes to pizza, sharing isn’t always an easy option!
So tell me:
+ Do you like olives? What’s you’re favorite variety?
+ Simple pizza toppings or do you go all out?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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