Corn Meal Crust Pizza | Sanjeev Kapoor Khazana

The base of this pizza is made using cornmeal/polenta. Watch the video to know how to make the recipe.

CORNMEAL CRUST PIZZA

Ingredients

1 cup cooked cornmeal/polenta
Olive oil for greasing
1 cup vegetable stock
Salt to taste
Crushed black peppercorns to taste
2-3 fresh oregano sprigs
2 tablespoons parmesan cheese powder
Pizza sauce as required
Mozzarella cheese cubes as required
6-7 baby corn, diagonally sliced
6-8 button mushrooms, roughly chopped
½ cup shimeji mushrooms
3-4 cherry tomatoes, quartered
6-8 fresh basil leaves

Method

1. Preheat oven at 180ºC. Grease a baking tin with some olive oil.
2. Heat cooked polenta in a non-stick pan. Add vegetable stock, mix and cook for a minute. Add salt, crushed peppercorns and torn fresh oregano, mix and cook till it thickens. Add 1 tablespoon parmesan cheese, mix and switch off heat. Set aside to cool.
3. Pour some polenta mixture into greased tin and spread evenly. Keep aside till it sets.
4. Put the baking tin on a baking tray. Place the baking tray in preheated oven and bake for 20-25 minutes.
5. Demould and spread some pizza sauce over the baked crust. Top with some crumbled cheese cubes, babycorn, mushrooms, shimeji mushrooms, cherry tomatoes, torn basil leaves and some more crumbled cheese. Sprinkle some crushed peppercorns, salt and remaining parmesan cheese.
6. Put the prepared pizza on a baking tray. Place the baking tray in preheated oven and bake for 15-20 minutes.
7. Serve hot.

Preparation Time: 10-12 minutes
Cooking Time: 40-45 minutes

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Cuisine - Fusion

Course - starter

Dish - starter