Mini polenta pizzas with Mediterranean salad

Vegetarian, Gluten Free, Soy Free

4 Servings, 490 Calories/Serving

20 - 30 Minutes

These gluten-free bite-size pizzas are fun to make and fun to eat. Instead of a wheat crust, the toppings are baked on slender rounds of cooked polenta. In place of mozzarella cheese, we’ve swapped in a protein-packed blend of white beans and fresh ricotta.

Ingredients

  • 1 cup cooked white beans
  • 1 lemon
  • Fresh thyme
  • Peeled fresh garlic
  • ¼ cup fresh ricotta
  • One 18-ounce tube cooked polenta
  • Sun Basket pizza sauce (diced tomatoes - olive oil - tomato paste - salt)
  • 1/3 cup sliced black olives
  • 1 head romaine
  • 1 ounce garlic croutons (optional – contain wheat)
  • ½ cup cooked chickpeas
  • ¼ cup roasted almonds
  • Sun Basket red pepper vinaigrette (roasted red peppers - roasted almonds - olive oil - red wine vinegar - Dijon mustard - coconut sugar - salt - black pepper)
  • Fresh basil
  • 2 tablespoons shredded Parmesan

Instructions

1

Make the white bean-ricotta spread

Heat the oven to 375°F.
  • Rinse the white beans.
  • Zest half the lemon.
  • Juice half the lemon.
  • Strip the thyme leaves from the stems.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a medium bowl, combine the white beans, lemon zest and juice, thyme, garlic, ricotta, and 1 to 2 teaspoons oil. Mash with a fork to make a coarse paste. Season to taste with salt and pepper.

2

Assemble and bake the polenta pizzas

  • Remove the polenta from the packaging; cut the polenta into ½-inch-thick rounds.
Place the polenta rounds on a sheet pan. Top each with about 2 tablespoons pizza sauce and 1 spoonful white bean-ricotta spread; set aside any remaining pizza sauce for serving. Top the pizzas with the black olives. Bake until the polenta and toppings start to brown, 15 to 18 minutes.
While the pizzas bake, prepare the salad.

3

Make the salad

  • Trim the root end from the romaine.
  • Coarsely tear the romaine leaves.
  • Coarsely chop the croutons.
  • Rinse the chickpeas.
  • Coarsely chop the almonds.
In a large bowl, combine the romaine, croutons, chickpeas, almonds, and as much red pepper vinaigrette as you like and toss to coat. Season to taste with salt and pepper.

4

Finish the pizzas

  • Strip the basil leaves from the stems; tear the leaves into small pieces.
Drizzle the polenta pizzas with oil and garnish with the basil and Parmesan.

5

Serve

Transfer the pizzas to individual plates. Serve the salad and any remaining vinaigrette and pizza sauce on the side.

Kids can!
  • Rinse the white beans and chickpeas.
  • Juice the lemon and strip the thyme.
  • Mash the white bean and ricotta spread.
  • Tear the romaine and toss the salad.
  • Finish the pizzas and serve the meal.

Nutrition per serving: Calories: 490, Protein: 16 g, Total Fat: 25 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4 g, Cholesterol: 30 mg, Carbohydrates: 49 g, Fiber: 8 g, Added Sugar (vinaigrette contains trace amounts of coconut sugar): 0 g, Sodium: 1010 mg
Contains: tree nuts, milk, wheat

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