Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cooking spoon
Knife
Measuring cup
Oven mitts
Pan
Tablespoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Polenta base
Bring the stock to the boil, stir in the polenta, simmer for approx. 4 mins. over a low heat, stirring constantly to form a thick paste. Spread the polenta onto a baking tray lined with baking paper.
Topping
Finely chop the basil.Combine the passata, oil and basil, season. Spread the sauce on top of the polenta, leaving a border of approx. 1.5 cm all the way around, top with the torn mozzarella.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven. Top the polenta pizza with the basil leaves and cured ham.
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