Polenta pizza with cured ham

Polenta pizza with cured ham

20 min. Active
40 min. Total
424 kcal per person
Nutritional value / person: Fat: 15 g, Carbohydrate: 49 g, Protein: 22 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Cooking spoon
  • Knife
  • Measuring cup
  • Oven mitts
  • Pan
  • Tablespoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

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

Polenta base

1 litre vegetable bouillon
250 g medium-fine polenta, 4 mins.

Topping

2 sprigs basil
2 dl puréed tomatoes
1 tbsp olive oil
salt and pepper to taste
150 g mozzarella

To bake

2 sprigs basil
100 g cured ham in slices
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How it's done

The kids can help at the marked areas .

Polenta base

1 litre vegetable bouillon
250 g medium-fine polenta, 4 mins.

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

2 sprigs basil
2 dl puréed tomatoes
1 tbsp olive oil
salt and pepper to taste
150 g mozzarella

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

2 sprigs basil
100 g cured ham in slices

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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