nutritional information

Per Slice (1/8 pizza):

  • Calories: 167
  • Protein: 6 g
  • Total Fat: 9 g
  • Saturated Fat: 3 g
  • Carbohydrates: 18 g
  • Cholesterol: 7 mg
  • Sodium: 351 mg
  • Fiber: 3 g
  • Sugar: 5 g
Gluten-Free

Polenta-Goat Cheese Skillet Pizza

Polenta-Goat Cheese Skillet Pizza

Makes 1 10-inch pizza

Baked in a cast-iron skillet, polenta develops a crisp crust. A vegetable peeler creates thin squash curls for the topping.
  • 2 Tbs. olive oil, divided
  • ¾ cup instant polenta
  • ½ tsp. salt
  • 1 recipe Quick Pizza Sauce (click here for recipe) or 1 cup store-bought pizza sauce
  • 1 3.5-oz. log goat cheese, thinly sliced
  • 1 zucchini, peeled into thin strips
  • 1 small red bell pepper, cut into rings

1. Preheat oven to 400°F. Brush bottom and sides of 10-inch cast-iron skillet with 1 Tbs. oil.

2. Combine polenta, salt, and 3 cups water in saucepan. Bring to a boil, whisking constantly. Cook 5 minutes, or until polenta is thick. Spread polenta in prepared skillet, set in oven, and bake 20 to 25 minutes, or until beginning to brown on sides.

3. Remove skillet from oven, and spread polenta with sauce. Top with half of goat cheese slices. Spread zucchini strips over goat cheese, top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Return to oven, and bake 10 to 15 minutes more, or until cheese is melted and bubbly. Cool 10 minutes before slicing and serving.

October 2009

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comments

Cook this without a cast iron skillet? Never! Consider one an essential ingredient here. You can find a large one brand new for under $20, and if you're the handy type you can probably score one used at a yard sale for much less. Cared for properly (never, ever use soap), a well seasoned skillet will last longer than most nonstick pans--and will happily withstand metal utensils. When you're not using it for this recipe, it'll likely brown veggies and tempeh better than any other pan in your kitchen. An extra bonus is the small amount of extra iron you'll add to your diet from cooking in one.

David - 2013-02-13 03:15:49

This was awesome! I went the long route and made the polenta from scratch (took half hour). Then you have to bake the polenta crust alone for 20-25 minutes and then add the toppings and bake it. So it took a long time! Next time I will make the crust ahead of time for a week night.

Hilary - 2012-04-28 15:10:24

In the oven now.....can't wait!

Diane - 2011-05-09 20:29:54

I've made this for my husband's family who aren't vegetarians and they loved it - and my mother-in-law even CLAIMS to not like goat cheese!

Kelly J. R. - 2011-02-16 10:37:32

Total flop. I didn't have a cast iron skillet and that could have been my downfall. I made the old fashioned polenta, which took a solid 30 minutes of stirring by yours truly. The crust was just soggy and I couldn't get the cheese to melt either.

sharon - 2010-12-22 15:43:37

this looks good. i need to try this out soon! http://theveggie.wordpress.com/

theveggie - 2010-10-20 02:35:45

Could you add the measurements in ounces and fluid ounces, or metric, for those of us in countries that don't use cupr. Cheers.

Anonymous - 2010-10-05 06:36:46

Using 2 cups of water (instead of 3) helps the curst firm up.

Anonymous - 2010-07-01 19:13:40

The crust never hardened up. Even after cooking it for more than 30 minutes - even 10 at 450.

Anonymous - 2010-06-24 00:21:09

Is there any way to do this without a cast iron skillet? Anyone?!!

Jen - 2010-06-21 11:11:36

One of my husband's favorite dinners. I combined this recipe with another from the same issue by topping it with spinach tossed in balsamic and broiling it for a couple of minutes at the end.

Anonymous - 2009-12-09 00:26:21

This turned out amazing, we love it, a new family favorite

Anonymous - 2009-11-20 00:36:59

I think the polenta/water ratio is incorrect because the polenta never thickened, even after 15 minutes of boiling.

Anonymous - 2009-11-15 23:02:24

how was it Diane ?

DON - 2011-05-11 09:47:46