🍕 Polenta Pizza with Pesto and Roasted Veggies

🌽 Ingredients:

For the polenta crust:

• 1 cup cornmeal (medium or fine grind)
• 3 cups water or vegetable broth
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Optional: ¼ cup grated Parmesan or vegan cheese for extra richness

For the toppings:

• ½ cup pesto (store-bought or homemade, dairy-free if needed)
• 1 zucchini, thinly sliced
• ½ red bell pepper, sliced
• ¼ red onion, sliced
• ½ cup cherry tomatoes, halved
• Olive oil, salt, and pepper

Optional garnishes:

• Arugula or fresh basil
• Vegan cheese shreds or crumbled goat cheese
• Chili flakes or balsamic glaze

👩‍🍳 Instructions:

1. Make the polenta base:
   Bring water or broth to a boil in a saucepan. Whisk in cornmeal gradually to avoid lumps. Reduce heat to low and stir constantly for 10–15 minutes until thick. Stir in olive oil, salt, pepper, and optional cheese.
2. Shape the crust:
   Pour the hot polenta onto a parchment-lined sheet pan or pizza pan. Use a spatula to spread it into a ½-inch thick circle or rectangle. Let cool, then refrigerate for 30–60 minutes until firm.
3. Roast the veggies:
   Toss zucchini, bell pepper, onion, and tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and caramelized.
4. Bake the crust:
   Preheat oven to 425°F (220°C). Bake the chilled polenta crust for 20–25 minutes until edges are golden and crisp.
5. Assemble the pizza:
   Spread pesto over the baked crust. Top with roasted veggies and optional cheese. Return to the oven for 5–10 minutes to warm through.
6. Finish and serve:
   Top with arugula, fresh basil, or a drizzle of balsamic glaze. Slice and enjoy warm!

💡 Tips:

• For extra crispiness, broil the assembled pizza for 2–3 minutes before serving.
• You can make the polenta base a day ahead and bake when ready.
• Try different pesto types: arugula, spinach, sun-dried tomato, or walnut-mint.