Deep-Dish Polenta Pizza

Ingredients

• 0.5 teaspoon pepper black
• 1 teaspoon kosher salt 
• 4 ounces mozzarella cheese cut into a 1/2-inch dice
• 1 tablespoon olive oil 
• 2 ounces parmesan grated
• 1 cup polenta 
• 0.5 head radicchio thinly shredded
• 0.5 cup sun-dried tomatoes drained thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• springform pan

Directions

1. Heat oven to 400 F. Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside. In a medium saucepan, bring 2 1/4 cups water to a boil.
2. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, 1/4 teaspoon of the pepper, and the Parmesan.
3. Remove from heat.
4. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta.
5. Bake for 30 minutes.
6. Cut into wedges.Tip: This crisp polenta crust can accommodate almost any pizza topping. Try arugula and prosciutto, sausage and garlic, or caramelized onions and mushrooms.