Polenta, Cheese And Mushroom Pizza

This three cheese gluten-free pizza is easy enough for a midweek meal and decadent enough for a dinner party course.

The ingredient of Polenta Cheese And Mushroom Pizza

• 8 about 400g field mushrooms or flat mushrooms
• 1 1 2 tablespoons small fresh thyme sprigs
• 2 tablespoons lemon infused extra virgin olive oil
• 1 garlic clove crushed
• 260g 1 1 2 cups instant polenta plus 3 teaspoons extra
• 500ml 2 cups reduced fat milk
• 500ml 2 cups water
• 20g butter chopped
• 150g 1 1 2 cups fresh mozzarella coarsely grated
• 40g 1 2 cup parmesan finely grated
• 60g soft blue cheese crumbled
• baby kale leaves to serve

The Instruction of polenta cheese and mushroom pizza

• preheat oven to 200c 180c fan forced line a baking tray with baking paper place mushrooms on tray top with thyme mix oil and garlic in a bowl drizzle mushrooms with 1 1u20442 tbs oil mixture season and bake for 10 minutes or until tender
• meanwhile grease 2 baking trays with oil sprinkle with extra polenta bring milk and water to the boil in a saucepan over high heat reduce heat to low add polenta in a thin steady stream stirring until combined cook stirring for 3 minutes or until soft stir in butter season divide among prepared trays spread to make a 24cm round on each tray
• brush remaining oil mixture over polenta bases bake for 5 minutes combine cheeses reserve 1u20444 cup and divide remaining cheese mixture among polenta bases bake for 7 8 minutes or until cheese melts
• top polenta bases with mushroom sprinkle with reserved cheese bake for 5 minutes or until golden stand for 5 minutes use an egg slice to transfer to a board sprinkle with kale

Nutritions of Polenta Cheese And Mushroom Pizza

calories: 640 281 calories
calories: 33 grams fat
calories: 16 grams saturated fat
calories: 55 grams carbohydrates
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calories: 30 grams protein
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