Ingredients
Method
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.