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Tomato Polenta Pizza

Diabetic.Foodie's picture
  Fat free milk 3 Cup (48 tbs)
  Semolina pasta flour/Quick cooking polenta mix 1 1⁄2 Cup (24 tbs)
  Eggs 2 , beaten
  Asiago cheese/Parmesan cheese 2 Ounce, finely shredded (1/2 Cup)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Non stick cooking spray 1
  Roma tomatoes 4 , thinly sliced
  Shredded mozzarella cheese 4 Ounce (1 Cup)
  Snipped fresh basil/Oregano / both 2 Tablespoon

In a large saucepan bring milk just to boiling over medium heat.
Sprinkle the semolina flour over milk, stirring constantly.
Cook and stir for 2 minutes (mixture will be very stiff).
Remove from heat and cool for 5 minutes.
Stir in eggs, Asiago cheese, salt, and pepper.
Coat a 12-inch pizza pan with cooking spray.
Spread the semolina mixture in 'the prepared pizza pan.
Cover and chill for 2 to 24 hours.
Arrange the tomato slices over semolina mixture.
Top with mozzarella cheese.
Bake in a 400° oven about 20 minutes or until cheese is melted and beginning to brown.
Sprinkle with fresh basil and or oregano.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2511 Calories from Fat 499

% Daily Value*

Total Fat 56 g86.7%

Saturated Fat 31.1 g155.4%

Trans Fat 0 g

Cholesterol 586.5 mg195.5%

Sodium 2471.8 mg103%

Total Carbohydrates 359 g119.8%

Dietary Fiber 22.3 g89.4%

Sugars 69.2 g

Protein 140 g280.2%

Vitamin A 179.6% Vitamin C 126.6%

Calcium 193.8% Iron 82.5%

*Based on a 2000 Calorie diet

Tomato Polenta Pizza Recipe