I whipped up this pizzette recipe in my head, and then in my kitchen, and it is a winner winner pizzette dinner. Although I finally mastered making polenta on the stovetop, I still like the prepared polenta that comes in a tube. Call me lazy, but it’s one less pot to scrape clean after a night of cooking. I had my tube of polenta on hand, some pizza sauce, soy mozzarella, and some sliced portabella mushrooms so I whipped up little baby polenta pizzas, or pizzettes!
First I preheated the oven to 350 degrees. I sliced the polenta about1/3” rounds and placed them on a greased pan. Next I put on about a tablespoon of pizza sauce on each round, and a slice of soy mozzarella. Then I popped these pizzettes in the oven.
Meanwhile, I sautéed my sliced mushrooms til they were nice and soft, about 10 minutes. Once they were done, I brought my pizzettes out of the oven and topped them with the sautéed mushrooms, and kept cooking them for another 20 minutes (30 minute total cook time).
They came out perfectly, with the cheese starting to toast and turn golden colored. The polenta acts as a “crust” but is still soft, unlike pizza crust, and more like solid mashed potatoes. You’ll just have to try it for yourself to taste!