I found this in Dr. Esselstyn's book called Prevent and Reverse Heart Disease. It was wonderful and the fresh pineapple really adds to the flavor so don't omit this!! This takes a long time of preparation , so I think I may try to find a faster way to prepare it.SEE THE NOTE END If you have another person helping it may aid in the time. It took me almost an hour to prepare and then 25 minutes to cook the finished product---but it was well worth it.Polenta:
3 & 1/3 cups water
1 cup cornmeal (use Hodgson Mills brand )
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
*Topping:(see note at end of recipe)
1 red bell pepper
1 large onion, sliced and slices halved
2 portobello mushrooms , sliced (I used 2 packages 6 ounces each of sliced ones)
1 & 1/2 cups broccoli florets, chopped in 1 inch pieces
1 16 ounce package frozen chopped spinach , thawed
4 garlic cloves, chopped
2 cups no-oil pasta sauce (ours had a bit of oil--I would have to make own to be free
1 cup chunked fresh pineapple
1. preheat oven 400
2. Place water in pot and bring to boil. Slowly add the cornmeal--mixing all of the time you are adding so lumps don't form. Then cook on low stiring occasionally for about 15 minutes until nice and thick. Stir in the garlic powder, oregano, and basil. Spread on a pizza stone or nonstick baking sheet--making as thick or thin as you like--spreading with spatula and trying to create an edge. Easier to handle as it cools. Can use fingers.
3. Bake it 15 minutes.
4. Meanwhile cut up onions, and portobello mushrooms. Place on baking sheet with the whole red bell pepper. You broil these (after you have removed the polenta from oven.
Stir them occasionally. The mushrooms will cook faster--so remove them unto a dish. Then when the onions are done remove them. Then when the pepper is done remove it.The pepper should be slightly black.
5. Hold the pepper under cold running water --this will enable the papery skin to fall off. Remove the seeds and slice.
6. Steam broccoli lightly and drain.
7. Thaw spinach in microwave or under running water--drain completely and squeeze out the moisture.
8. Stir fry the garlic (with just a bit of water)for a minute and then mix it with the spinach. Let all water evaporate.
9. Chop pineapple
10. Spread the spinach over polenta. Next place the sauce, the porobello strips, the onions, broccoli florets, pineapple and finally, roasted red pepper strips.
10. Bake for about 25 minutes. (or longer until the crust is as crisp as you desire)
* a faster version---you can saute the veggies of your choice in an iron skillet. I like green bell pepper, onions and broccoli. I lace these on the pizza crust that has already cooked the 15 or 20 minutes. Then I add a bit of sauce (can use marinara sauce). Then I bake it 25 minutes or much longer if I make the crust thick. Also I now use parchment paper under the crust while cooking the pizza.
Since my hubby is not a fan of mushrooms on pizza I can omit them. Also good combo is spinach, 3 large tomatoes sliced, cup pineapple cubes, 1/2 cup roasted red peppers, nutritional yeast 1/3 cup
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