Tomato Polenta Pizza
|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)|
|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.