{"id":551,"date":"2026-04-14T16:04:57","date_gmt":"2026-04-14T16:04:57","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?post_type=cuisine-recipe&p=551"},"modified":"2026-04-14T16:05:00","modified_gmt":"2026-04-14T16:05:00","slug":"polenta-mini-pizza-with-prosciutto","status":"publish","type":"cuisine-recipe","link":"https:\/\/havewinewillpair.com\/staging\/4627\/recipe\/polenta-mini-pizza-with-prosciutto\/","title":{"rendered":"Polenta Mini Pizza with Prosciutto"},"content":{"rendered":"
\"Polenta<\/figure>\n\n\n

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. <\/p>\n\n\nJump to Recipe<\/a>\n\n\n

Easy-Peasy Pizza<\/h2>\n\n\n\n

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<\/span><\/a> , so I wanted this to be more savory but coexist with the same balsamic glaze. <\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n
Original Pairing: Duck Pond Pinot Noir<\/a><\/span>

General Pairing: Pinot Noir, Chianti, or light bodied wines

Full Party Menu<\/span><\/a><\/pre>\n\n\n\n
Special Ingredients<\/h2>\n\n\n\n
Pre-made Polenta
<\/strong>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.<\/p>\n\n\n\n
Sauce<\/strong>
 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. <\/p>\n\n\n\n
Toppings<\/strong>
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. <\/p>\n\n\n\n
Equipment <\/h2>\n\n\n\n
A sharp knife , basting brush and a spatula.
<\/strong>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<\/strong>
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. <\/p>\n\n\n\n
Planning the Dish<\/h2>\n\n\n\n
These don’t take long to make, but you can prep mis en plus style well ahead of time. <\/p>\n\n\n\n
Timing<\/h2>\n\n\n\n
\n
Days + ahead<\/span>:<\/strong> Prep nuts (toasting, chopping) if not already prep.<\/p>\n\n\n\n
Day before<\/span>:<\/strong> Create filling, it is quick. Can also be made during marinade time.<\/p>\n\n\n\n
Early day of<\/strong><\/span>: Clean and prep strawberries.<\/p>\n\n\n\n
2+ hours serve<\/span>: <\/strong>Marinade strawberries up to one hour<\/p>\n\n\n\n
1+ hour serve<\/strong><\/span>: Stuff, pipe filling and garnish strawberries. If you are more than 20 min to serve, keep refrigerated.<\/p>\n\n\n\n
Plating Tips<\/h2>\n\n\n\n
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.  <\/p>\n\n\n\n
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.  <\/p>\n\n\n\n
(see Wares section for plating supplies and ideas)<\/a><\/p>\n\n\n\n
Pairing Alterations<\/h2>\n\n\n\n
Unlimited Toppings
<\/strong> 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. <\/p>\n\n\n\n
Cheese<\/strong> Enhancers <\/strong>
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.<\/p>\n<\/div><\/div>\n\n\n\n
Recipe<\/h2>\n\n\n
<\/div>
\n    
\"Polenta<\/div>\n<\/div>\n
Polenta Pizza with Prosciutto<\/h2>\n
<\/div>\n\n
<\/div>\n
A  mini polenta pizza baked with marinara sauce, fresh mozzarella, then topped with prosciutto ,fresh basil and balsamic glaze. Serve as a gluten free small plate or cut wedges for an appetizer.<\/span><\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>39 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>
  • 3<\/span> tubes<\/span> prepared polenta<\/span> tubes 8oz each, firm and slicable<\/span><\/li>
  • 1 1\/2<\/span> cup<\/span> marina sauce<\/span> or pizza sauce<\/span><\/li>
  • 16<\/span> oz<\/span> shredded mozzarella<\/span><\/li>
  • 1<\/span> bunch<\/span> fresh basil<\/span> chiffonade or chopped<\/span><\/li>
  • 1\/2<\/span> cup<\/span> balsamic glaze<\/span><\/li>
  • 8<\/span> tbsp<\/span> olive oil<\/span><\/li><\/ul><\/div><\/div>\n
    Instructions
    <\/div> <\/h3>
    Prep<\/h4>
    • You will want to have all your elements prepared ahead of time so you can quickly assemble.<\/span><\/div><\/li>
    • Prepare two baking sheet pans (with rims) lined with parchment paper. Baste the paper with olive oil (or spray).<\/span><\/div><\/li>
    • Have olive oil and basting brush at the ready. <\/span><\/div><\/li>
    • Place marinara sauce in a bowl and mozzarella in another. Have a tablespoon to dispense<\/span><\/div><\/li>
    • Chop up prosciutto and  basil into bite size pieces. (or chiffonade basil into strips)<\/span><\/div><\/li>
    • Have balsamic glaze ready to go (recommend prepping in a squeeze bottle).<\/span><\/div><\/li><\/ul><\/div>
      Polenta Base<\/h4>
      • Set oven to broil.<\/span><\/div><\/li>
      • Slice pre-made polenta into 1\/4-inch thick discs. Place on prepared baking sheets.<\/span><\/div><\/li>
      • Brush olive oil over the top of polenta. <\/span><\/div><\/li>
      • Broil for 5 minutes. Flip gently and broil another 5 minutes. Keep a watch to make sure they become golden brown and not burnt. <\/span><\/div><\/li>
      • Take out of oven and set aside to cool slightly to be ready for toppings.<\/span><\/div><\/li><\/ul><\/div>
        Toppings<\/h4>
        • The first layer of toppings will be baked in the oven to enable them to heat up and melt.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • Sprinkle 1-1\/2\u00a0 tablespoons of mozzarella over each polenta base evenly.<\/span><\/div><\/li>
        • Broil\u00a0 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.<\/span><\/div><\/li>
        • Layer on pieces of prosciutto (or omit for vegetarian version) for each pizza. <\/span><\/div><\/li>
        • Sprinkle a pinch of basil over each pizza. <\/span><\/div><\/li>
        • Finish with a light drizzle of balsamic glaze for each pizza.<\/span><\/div><\/li>
        • Serve while still warm but not too hot. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/svg><\/span> 
          <\/div><\/div>\n
          Keyword <\/span>Gluten-free, pizza, polenta<\/span><\/div><\/div>\n
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