I received a vegan cookbook for Christmas and I absolutely love it! But, of course, I sometimes use the idea of a recipe and make it my own. This pizza is extremely delicious and also vegetarian; you could easily make it vegan by omitting the parmesan. It ended up being extremely hearty, so I ate it with a knife and fork.
For the crust:
1 can vegetable stock
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
A few cracks of black pepper
1 tablespoon olive oil
1 cup polenta
For the toppings:
2 portabella mushrooms, wiped and cut into strips
1 bunch of green kale, cleaned and chopped into strips
3 cloves of garlic, minced
2 tablespoons balsamic vinegar
Salt & pepper
1/2 cup of your choice pizza sauce
1/2 cup grated parmesan
Adapted from Clean Start by Terry Walters. Makes one 11-in spring form pan
1. Bring the stock to a boil. Reduce heat to medium and add the spices, oil, salt, and pepper. Add the polenta and whisk for 5-7 minutes until it is smooth and thick. The polenta should have a tender texture. Pour it into a spring form pan (or a tart pan) and do your best to even it out. Put it in the fridge for 20 minutes.
2. Remove it from the fridge and place in a 350 degree heated oven for 40 minutes. The original recipe suggests you put it on a baking stone with a dusting of cornmeal, but I didn’t have any so I made do.
3. While the crust is cooking, get your vegetables ready. In a large sauté pan, add the garlic in a big drizzle of olive oil. Cook on medium for a few moments, until fragrant, then add the kale. Cook until wilted, add salt and pepper to taste, then set aside.
4. In another pan over medium heat with a big drizzle of olive oil, add the mushrooms. Cook two minutes, then add balsamic vinegar and some salt and pepper. Cook then about another 4-7 minutes until they are tender.
5. When the crust is done, add the pizza sauce, mushrooms, then kale. Sprinkle parmesan on top. Bake for another 15 minutes until the cheese has melted and everything is heated through.