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- Baking piquant
- Chorizo-topped polenta pizza
Chorizo-topped polenta pizza
Nutrition facts per serving:
- Energy in kcal about 678
- Fat about 27g
- Carbohydrates about 81g
- Protein about 25g
This is needed
This is needed
for 4 people
Polenta
- 1 onions
- 1 garlic clove
- 1 parcel Maggi Polenta Ticinese (2 sachets, 188 g)
- 1 tbsp olive oil
- 5 dl water
Topping
- 2 tbsp pesto alla genovese
- 150 g mozzarella
- 150 g chorizo
- 30 g pitted black olives
- 2 tomato
Bake & garnish
View these products
- some basil leaves
And that's how it's done
And that's how it's done
Polenta
Finely chop the onion and garlic, sauté in the olive oil. Pour in the water and bring to the boil, stir in the polenta, simmer for approx. 2 mins. on a very low heat, stirring constantly to form a thick paste. Allow to cool a little, spread onto a tray (approx. 30 cm diameter) lined with baking paper, leave to cool.
Topping
Spread the pesto on top of the polenta. Slice the tomatoes, mozzarella and chorizo, distribute over the pizza along with the olives, season.
Bake & garnish
Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Garnish with basil before serving.
