Pepperoni Polenta Pizza Recipe -
Pepperoni Polenta Pizza Recipe
  • READY IN 20 mins

Pepperoni Polenta Pizza

Recipe by  

"Quick and easy to make pizza with much more character than a normal slice of pepperoni pizza!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Place the polenta, water and salt in a saucepan, and bring to a boil. Cook, stirring constantly for 3 to 5 minutes, until thick. Pour into a pie plate or shallow baking dish. Cover with plastic wrap, and refrigerate until chilled.
  2. Preheat the oven to 450 degrees F (220 degrees C). Heat oil in a skillet over medium heat. Add the onion and bell pepper, and cook, stirring until onion is soft. Set aside.
  3. Spread the marinara sauce over the chilled polenta 'crust'. Top with the onion and pepper mixture, pepperoni, tomato and oregano. Season lightly with salt and pepper.
  4. Bake for 10 minutes in the preheated oven. Sprinkle cheese over the top, and continue to bake for an additional 2 to 3 minutes, until cheese is melted. Cut into 6 wedges, and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2007

This was very tasty, but what isn't with salami, peppers and cheese on it? I made my own tomato sauce and couldn't be bothered to get the frying pan out so I skipped the onions and put the peppers on fresh. They were still nice and crunchy when it came out and that's how I prefer my vegetables. The flavours went really well with polenta and the 2 of us gobbled the whole thing up for lunch (I don't think you could feed six people with this). My only negative remark is that the name 'pizza' and the accompanying picture, which is clearly of a regular pizza, are a little misleading. The 'crust' comes out soft and soggy, the same texture as warm polenta. I meant to take a photo of it for this site but I didn't quite manage to take the slices out in one piece so I gave up on that. Anyway, if you don't expect to get a 'pizza' out of this, you'll really enjoy it. My boyfriend rated it 5 stars and was happy there was little washing up (especially with the frying stage skipped). I'll make this again, but probably won't ever serve it to company because of the sogginess. Thanks a lot for the recipe.

Most Helpful Critical Review
Jan 13, 2007

This was extremely bland and just not that good. If I were to make it again, I would jazz up the polenta with (at minimum) some parmesan. Sorry, but I didn't care for this, and I do like polenta.


29 Ratings

May 16, 2005

Great recipe! I had a taste for polenta and am very glad I chose to make this. It was a fast, simple, delicious meal. I actually left out the pepperoni, though, as I am somewhat of a vegetarian, and the dish still had a great flavor. Thanks!

Mar 30, 2006

Very tasty. I would have liked it a little firmer though, but I used cornmeal instead of real polenta so maybe that had something to do with it. But still turned out well.

Feb 17, 2008

If you know going into it that this isn't going to be "pizza" like most people are used to, this is a really great recipe. I've made it for my husband as written with pepperoni, tomato sauce, cheese and he loved it. I've also made it for myself using pesto, feta cheese, chicken, and kalamata olives. It was out of this world. The one change I always make is to add some parmesan cheese to the polenta. I suggest you get out your knives and forks and give it a try.

Jan 10, 2006

I loved this recipe! My husband didn't, he didn't like the texture of the polenta crust. I will make this again for myself! I used very little sauce and cheese, just how I like it. Thanks for the recipe!

Aug 11, 2008

I didn't care for the crust texture and there was nothing good about this.

Mar 03, 2009

Very bland. Stuck to the pan. Not pizza like at all, should be listed as cheesy polenta. Picture is not of the recipe.


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 616 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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