by Rowann

Created on: February 26, 2007   Last Updated: May 04, 2007

Low Fat Polenta Pizza Parmesan
WW Core friendly

Prep time: 30+ min
Cooking: 15 min
Serves: 4

Base
1 Cup fine cornmeal
3 Cups water (or fat-free veg. broth)

Sauce
1/3 Cup salsa, mixed with 3 Tbsp. ketchup to taste.
1 tsp. garlic powder, 1/2 tsp. oregano, 1/2 tsp. basil, 1/2 tsp. anis, 1/8 tsp. pepper, mixed

Topping
1/2 green pepper, sliced thinly
1/4 sweet onion sliced thinly

1/2 pear, sliced thinly
4-6 mushrooms, sliced thinly
16 Yves Pepperoni slices cut in half,
(or 1/2 cup chunk TVP marinated in Tbsp. soy sauce, tsp. garlic powder, 1/2 Tbsp. oyster sauce)
4 slices fat-free cheese
3 Tbsp. grated Parmesan cheese

Extra virgin olive oil or Canola

Preheat the oven to 400 F.

Spray large cookie sheet with cooking spray. Boil 3 cups H20 or broth, add cornmeal in a steady stream, whisking briskly. Let cook covered 5 min, stirring to get out the lumps. Depending on the cornmeal, it may cook very quickly. Spread polenta on a large cookie sheet, pushing it to the edges (use wax paper to keep it from sticking to your hands.) Throw it into the fridge to gel.

Meanwhile, slice green pepper, onion, pear & mushrooms. Mix the spice & herbs together in a small bowl. Mix the salsa and ketchup in another small bowl.

Cut the gelled polenta into 4 equal pieces. Spray a non-stick skillet with cooking spray. Fry the polenta until it is crispy on both sides.

Put the fried polenta pieces on two cookie sheets. Spread each piece with 1/4 of the salsa/ketchup mixture, next sprinkle with a 1/4 of the spice mixture. Divide the TVP or Yves pepperoni among the four pizzas. Next, put on onions, peppers, pears and mushrooms. Next, tear 4 fat-free cheese slices into pieces and arrange over each of the pizzas. Finally, sprinkle each one with grated Parmesan cheese.

Cook for 15 minutes until cheese has melted and veggies are cooked.

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