Italian Recipes - Tomato Polenta Pizza

Ingredients     

• 3 cups milk

• 1 1/2 cups semolina pasta flour or quick-cooking polenta mix

• 2 beaten eggs

• 1/2 cup finely shredded Asiago or Parmesan cheese (2 ounces)

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• Nonstick cooking spray

• 4 plum tomatoes, very thinly sliced

• 1 cup shredded mozzarella cheese (4 ounces)

• 2 tablespoons snipped fresh basil and/or oregano

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Method:

1. In a large saucepan bring milk just to boiling over medium heat. Sprinkle semolina flour over milk, stirring constantly. Cook and stir for 2 minutes (mixture wi1l be very stiff).

2. Remove from heat; cool for 5 minutes. Stir in eggs, Asiago cheese, salt, and black pepper.

3. Coat a 12-inch pizza pan with nonstick cooking spray. Spread semolina mixture in the prepared pizza pan. Cover and chill for 2 to 24 hours. Preheat oven to 400°F.

4. Arrange tomato slices over semolina mixture. Top with mozzarella cheese. Bake about 20 minutes or until cheese is melted and beginning to brown.

5. Sprinkle with basil and/or oregano. Serve immediately.