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Tomato & polenta pizza
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 636
  • Fat about 35g
  • Carbohydrates about 57g
  • Protein about 23g
This is needed
This is needed for 4 people
Base
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 litre vegetable bouillon
  • 1 garlic clove, pressed
  • 250 g medium-fine polenta (4 mins.)
Topping
  • 80 g pesto rosso (red pesto)
  • 2 mozzarella ball (approx. 150 g each), torn into chunks
  • 4 tomato, sliced
Garnish
  • 50 g black olives
  • 20 g rocket
  • a little olive oil
Tools
  • One flan tin (approx. 30 cm in diameter), base lined with baking paper
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And that's how it's done
And that's how it's done
Base
Heat the oil in a pan. Sauté the onion and garlic. Pour in the stock and bring to the boil. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick paste. Transfer the polenta to the prepared tin.
Topping
Spread the pesto, tomatoes and mozzarella on top of the polenta.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
Garnish
Top the pizza with the olives and rocket, drizzle with oil.