Polenta Pizza

If you like the flavour of polenta this is a  good alternative  to  the  more  traditional  pizza  base.  The  mixture  is  quite  loose  and the addition of  yogurt   and  egg  gives  it  a more  scone-like  texture  

Polenta Pizza

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 pizzas


  • 100 g fine polenta
  • 50 g plain wholemeal or rye flour
  • 1 tsp baking powder
  • Pinch salt and black pepper
  • 100 ml milk
  • 50 g natural or Greek yogurt
  • 1 egg
  • 50 ml sunflower oil
  • Coarse polenta to dust


  • Pre-heat oven 200C/ Gas Mark 6
  • Mix together the polenta, flour, baking powder and seasoning in a bowl.
  • Measure the milk, yogurt and oil in a jug. Add the egg and beat together.
  • Add the wet ingredients to the dry ingredients and combine to a smooth batter.
  • Sprinkle some coarse polenta onto a baking tray.
  • Spoon a tablespoonful of the mixture onto the tray and spread gently to form a 12cm circle. Sprinkle with a bit more coarse polenta.
  • Bake for 5-6 minutes until firm in the middle.
  • Remove from the oven and spread with your favourite topping. A good rich tomato sauce compliments the base, which is quite bland but has a good texture and crunch. (One of my favourite toppings is Belazu Turkish Pepper Paste. )
  • Then add any other toppings such as chorizo, cooked mushrooms, roasted peppers or ham.
  • Top with your choice of cheese - Parmesan or grated cheddar.
  • Bake for a further 10-12 minutes until golden and serve.

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