Reviewed: Oct. 26, 2011

I found the trick in making the crust crunchy...while cooking polenta add about a tbs of olive oil and cook until very thick. Pour into a brownie pan (8x8?) and broil. The oil will crisp both sides of the polenta. I doctored the recipe by adding chicken broth and italian seasoning to polenta while cooking. Topped with a light slather of sauce, parma, fresh sliced mozzarella, chopped tomatoes, sauted onions, garlic, green pepper and some pepperoni. Finished with handful of cheese and a sprinkle of crushed red pepper flakes. The whole diced tomato did soften my crunchy crust. Next time I would avoid the seeds and pulp. Otherwise, it was FANTASTIC!

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Reviewer:

Bimbolena

Reviewed: Sep. 26, 2011

Since I am a vegetarian, I am only rating the crust part of the recipe. JUST AWESOME! So easy and delicious! This polenta recipe does not disappoint!

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Reviewer:

Jetts83

Cooking Level: Expert

Reviewed: Aug. 6, 2011

I thought this was delicious! This was my first time cooking with polenta, and I really liked the texture. However, this is not very pizza like, it's much more like a casserole. I also added jalapenos and black olives to mine. Yum!

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Reviewer:

afrederick

Reviewed: Feb. 28, 2011

Used the polenta in the tube to save time. Have made this many different ways; pizza, southwestern, Italian, and Greek. a quick and fun dinner for after work and you can't beat how tasty and fast it is for leftovers. Thanks.

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Reviewer:

meg86

Reviewed: Jul. 16, 2010

Pizza toppings on mush. Not terrible, but definately not pizza. My husband could not get past the texture. I will not be making again.

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Reviewer:

Jackie

Reviewed: Mar. 3, 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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Reviewer:

mandyms13

Reviewed: Feb. 19, 2009

Followed another reviewers advice to blind bake the "crust" first, and it really helped the texture. If you prefer your polenta crispier, definitely pop it into the oven first. I also added salt while the polenta was cooking, stirred in a tablespoon of olive oil before spreading it thin, and then ground some fresh black pepper on top. Also used roasted red peppers instead of sauteing fresh ones. Will definitely make this again and will play with the toppings!

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Reviewer:

HabsFan1993

Reviewed: Jan. 4, 2009

Good, but I did not let the polenta completely cool which made it more soupy

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Reviewer:

Lauren P.

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

Reviewed: Aug. 22, 2008

Knowing that the "crust" was made out of polenta, I didn't expect a normal pizza, this was more like pizza flavored polenta. It was really good and my picky eater loved it so much that she wants to make it again, only in a bigger pan!

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Reviewer:

JuleeCooks

Reviewed: Aug. 15, 2008

My family really liked this recipe. I added a vegetable boullion cube to the polenta water, which gave it more flavorful. I pressed the polenta about 1/2" thick into a round baking dish and blind baked for 10 minutes before adding my toppings. I used a mild cheddar + some parmesan and Tofurkey Vegetarian Italian Sauasage. As someone already mentioned, as long as you know the polenta isn't going to come out like real pizza crust, you'll be fine. And this does *not* make six servings as a main dish; maybe 3-4.

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