Recipe by CHEF17411
"Quick and easy to make pizza with much more character than a normal slice of pepperoni pizza!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 cups
thinly sliced onion
diced green bell pepper
reduced fat pepperoni
salt and pepper to taste
shredded part-skim mozzarella cheese
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.
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.
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!
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.
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.
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!
I didn't care for the crust texture and there was nothing good about this.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pepperoni Polenta Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 143
** Calories from Fat: 52
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See Chef John’s secret formula for making pizza sauce.
See how to make a white pizza with ham, asparagus, and two cheeses.
See how to make a classic pizza margherita.