Skillet Margherita Polenta Pizza Recipe | Yummly
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Skillet Margherita Polenta Pizza

SIMPLE HEALTHY KITCHEN(2)
Jacalyn Wood: "This was delicious. Fell apart a bit when I plate…" Read More
13Ingredients
30Minutes
280Calories
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Skillet Margherita Polenta Pizza

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Ingredients

US|METRIC
4 SERVINGS
  • 1 cup polenta (fine)
  • 1/2 cup all purpose flour (use GF flour for GF option)
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 egg
  • 1 Tbsp. almond milk
  • 2/3 cup milk (use almond milk for Vegan option)
  • 1/3 cup grated Parmesan cheese (use Vegan parm cheese for Vegan option)
  • 1 tsp. dried red chili (flakes more or less to taste)
  • 1/2 cup marinara sauce (divided, or your favorite pizza/tomato sauce)
  • 4 oz. mozzarella cheese (sliced or cut into chunks, omit for Vegan- sub 1/4 cup black olives)
  • 1 Roma tomato (diced)
  • 2 Tbsp. chopped fresh basil
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    NutritionView More

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    280Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories280Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol85mg28%
    Sodium1010mg42%
    Potassium400mg11%
    Protein16g31%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber2g8%
    Sugars7g14%
    Vitamin A20%
    Vitamin C10%
    Calcium40%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Reviewer Profile Image
    Jacalyn Wood 5 years ago
    This was delicious. Fell apart a bit when I plated but none of us minded. Maybe if I had baked it a little longer that wouldn't have happened. This option satisfied our pizza craving without all that bad-for-you dough. I chose to put the basil on before I set it under the broiler for a couple minutes at the end instead of using it as a garnish and it turned out fragrant, beautiful, and tasty.
    Reviewer Profile Image
    Carmen H. 7 years ago
    It's really good I preferred the crust a little more like crust and less like polenta, so baked it another 10 minutes

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