Details
20 min
15 min
(BerlinKitchen)
Method
Prepare polenta with the bouillon in water following the directions on the package.
Preheat the oven to 220 ° C. Prepare a baking sheet with a bit of olive oil and spread the cooked polenta in a round pizza shape on the sheet. Make sure you leave the edges a little thicker. Spread tomato sauce onto the polenta and top with spinach, grated parmesan and cherry tomatoes. The pizza can be topped with all kind of different ingredients, depending on your taste.
Drizzle a bit of olive oil and season with salt and pepper, bake until gold brown and cheese has melted and the pizza is a bit crispy on the edges.
Ingredients
- 200 g Rapunzel Polenta
- 600 ml water
- 1 Rapunzel Bouillon Cubes, with organic yeast
- 2 tbs Rapunzel Olive Oil, extra virgin
- 4 tbs Rapunzel Pizza Tomato Sauce / 1300650,4
- 1 tsp Rapunzel Atlantic Sea Salt
- Pepper
- handful of fresh spinach
- 250 g cherry tomatoes
- 250 g grated parmesan
