A gluten-free mini polenta pizza baked with marinara sauce, fresh mozzarella, then topped with prosciutto and fresh basil. Topped with a thick balsamic glaze to marry all the fresh flavors of a classic pizza as a perfect match to a Pinot Noir.
Jump to RecipeEasy-Peasy Pizza
As appetizers go, this one is pretty easy to pull off once you have the polenta prepped. It’s gluten-free, full of flavor and a substantial bite (it’s not really finger food). I used this as part of a two-taste offering for the Pinot Noir we were serving. The other dish was the stuffed strawberry salad , so I wanted this to be more savory but coexist with the same balsamic glaze.
Wine Pairing
Original Pairing: Duck Pond Pinot Noir
General Pairing: Pinot Noir, Chianti, or light bodied wines
Full Party Menu
Special Ingredients
Pre-made Polenta
These come in chub tubes and I often get mine at Trader Joes. As an alternative, I’ve seen recipes for sheet polenta that you can cut out. But the tubes are soooo much easier.
Sauce
Get a pre-made pasta or pizza sauce that is thick. When it heats up it may run a bit, so the thicker the sauce the better.
Toppings
This recipe is mostly a Margherita pizza base, but you can do this with almost any pre-cooked topping you want. Lean into quality ingredients that will shine.
Equipment
A sharp knife , basting brush and a spatula.
This is a simple recipe that takes only a few standard kitchen items. A chef size sharp knife to cut polenta, chop up the prosciutto and basil. I like a silicon basting brush (or pastry brush) to brush olive oil over polenta. And a simple spatula to pick up the polenta pizza’s off the tray once done.
Lined Baking Sheet
As the slices are sizable, I end up using two for the large batch of 30 polenta pizzas. Parchment paper is the universal lining product, but a silicon mat will work as well.
Planning the Dish
These don’t take long to make, but you can prep mis en plus style well ahead of time.
Timing
Days + ahead: Prep nuts (toasting, chopping) if not already prep.
Day before: Create filling, it is quick. Can also be made during marinade time.
Early day of: Clean and prep strawberries.
2+ hours serve: Marinade strawberries up to one hour
1+ hour serve: Stuff, pipe filling and garnish strawberries. If you are more than 20 min to serve, keep refrigerated.
Plating Tips
If serving whole, guests will need to use a fork as they are a bit too large lift to eat like a standard pizza. Plate on a single dish or provide on a tray with a pie serving tool or large flat spatula.
You can also cut (once cool enough for cheese to firm) into wedges for more a bit sized appetizer. Can arrange as a small plate or on a tray. Recommend small spatula as polenta is more precarious than a bread-based crust.
(see Wares section for plating supplies and ideas)
Pairing Alterations
Unlimited Toppings
As with any pizza, you can change out the toppings to what you desire most. You can create a BBQ chick pizza using BBQ sauce, roast chicken, and red onions.
Cheese Enhancers
There is opportunity to substitute or add stronger cheeses that match the intensity of your wine. For Pinot Noir a nutty gruyere, Camembert for earthy tones, aged gouda for caramel flavor, or a tangy goat cheese.
Recipe
Polenta Pizza with Prosciutto
Ingredients
- 3 tubes prepared polenta tubes 8oz each, firm and slicable
- 1 1/2 cup marina sauce or pizza sauce
- 16 oz shredded mozzarella
- 1 bunch fresh basil chiffonade or chopped
- 1/2 cup balsamic glaze
- 8 tbsp olive oil
Instructions
Prep
- You will want to have all your elements prepared ahead of time so you can quickly assemble.
- Prepare two baking sheet pans (with rims) lined with parchment paper. Baste the paper with olive oil (or spray).
- Have olive oil and basting brush at the ready.
- Place marinara sauce in a bowl and mozzarella in another. Have a tablespoon to dispense
- Chop up prosciutto and basil into bite size pieces. (or chiffonade basil into strips)
- Have balsamic glaze ready to go (recommend prepping in a squeeze bottle).
Polenta Base
- Set oven to broil.
- Slice pre-made polenta into 1/4-inch thick discs. Place on prepared baking sheets.
- Brush olive oil over the top of polenta.
- Broil for 5 minutes. Flip gently and broil another 5 minutes. Keep a watch to make sure they become golden brown and not burnt.
- Take out of oven and set aside to cool slightly to be ready for toppings.
Toppings
- The first layer of toppings will be baked in the oven to enable them to heat up and melt.
- Place 1 tablespoon of marinara sauce in middle of each polenta base. Gently spread out a bit leaving a wide rim from the edge. The sauce will spread more as it heats.
- Sprinkle 1-1/2 tablespoons of mozzarella over each polenta base evenly.
- Broil in oven for 5-8 min, long enough for ingredient to heat up and cheese to melt but not burn. Take out of the oven and quickly move to next step.
- Layer on pieces of prosciutto (or omit for vegetarian version) for each pizza.
- Sprinkle a pinch of basil over each pizza.
- Finish with a light drizzle of balsamic glaze for each pizza.
- Serve while still warm but not too hot.
