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Polenta Pizzettas
Makes 12 Servings
*24-ounce tube precooked, ready-to-heat polenta, cut into 12 1/2-inch slices
*Olive oil cooking spray
*1/4 cup marinara sauce
*1/4 roasted red bell pepper, cut into thin strips
*4 artichoke hearts, thinly sliced
*2 tablespoons basil pesto
*3/4 cup Sargento Shredded Reduced Fat 4-Cheese Italian Cheese
*Fresh basil or thyme for garnish
1Preheat oven to 400F degrees.
2Spray polenta slices lightly with cooking spray and place on sheet pan. Bake 8 minutes. Turn polenta slices and bake for 8 minutes longer.
3Remove polenta slices from oven and turn on the broiler.
4While polenta is baking, place the toppings in small bowls for quick and easy assembly. Top each baked polenta round with 1 teaspoon of marinara sauce. Add 1/2 teaspoon pesto, a strip of roasted red pepper, artichokes and top with 1 tablespoon cheese.
5Broil for about 3 minutes or just until the cheese is melted, bubbly and light golden in color. Remove from oven and top pizzettas with fresh herbs. Serve immediately.
  • Leftovers reheat well the next day.

Recipe courtesy of