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Polenta pizza with purple sprouting broccoli & mozzarella

A low-calorie, vegetarian pizza with sweet peppers and a golden polenta base. Top with melting mozzarella and Parmesan

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 498
  • Carbohydrates 42
  • Saturated Fat 11
  • Sugar 4
  • Protein 31
  • Fat 21
  • Fibre 5
  • Salt 1

Nutrition per serving

  • Calories 498
  • Carbohydrates 42
  • Saturated Fat 11
  • Sugar 4
  • Protein 31
  • Fat 21
  • Fibre 5
  • Salt 1

Ingredients

  • 400ml vegetable stock (I used Marigold bouillon powder)
  • 100g polenta
  • 4 tbsp grated Parmesan
  • 2 tsp extra virgin olive oil
  • 200g purple sprouting broccoli, ends trimmed
  • 4 cherry tomatoes, halved
  • 1 garlic clove, chopped
  • 125g ball of low-fat mozzarella, cut into cubes
  • 10 red peppers from a jar, halved (I used Peppadew)

Method

  1. Heat the grill to its highest setting. In a medium saucepan, bring the stock to a boil, then slowly pour in the polenta, whisking constantly. Add some salt and 2 tbsp of the Parmesan. Continue to whisk until thick, about 3 mins.

  2. Grease a large baking tray with 1 tsp of the oil, pour over the polenta and spread it out to a 30cm circle – if you have time, leave it to chill, uncovered, in the fridge for 30 mins.

  3. Blanch the broccoli in boiling water for 2 mins. Rinse in cold water and drain well. If any stems are thick, halve them lengthways. In a small bowl, mix the cherry tomatoes with the garlic and remaining oil. Season well.

  4. Layer the mozzarella over the polenta, then add the broccoli, tomatoes, peppers and remaining Parmesan. Pop under the grill for 3-4 mins or until golden at the edges and the cheese has melted.

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