Polenta Pizzettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 30 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Tomatoes (Cut in pieces)
- 1 kilogram ready-cooked Polenta (cooked)
- 1 green Bell pepper (cored and cut into strips)
- 75 grams button Mushroom (cut in slices)
- 50 grams Salami (cut in slices)
- 50 grams black, pitted Olives
- 75 grams Mozzarella
- 1 garlic clove (peeled and crushed)
- ½ tsp dried oregano
- 3 tsps olive oil
- 1 tsp Pesto
Preparation steps
Bring tomatoes, oregano and garlic to boil in a pot, lower the heat and simmer for 6-8 minutes while stirring until the mixture has thickened. Remove from the heat, season with salt and pepper and set aside.
Pour the cooked polenta into a well-greased pan and let cool. Cut out circular shapes. Saute the polenta discs on both sides until golden brown, about 6-8 minutes. Remove from the heat and drain on paper towels. Saute the bell peppers in 1 teaspoon of oil for 2 minutes. Add the mushrooms and saute for another 4 minutes. Remove from heat and set aside.
Spread the tomato sauce over the polenta slices, cover with peppers, mushrooms, or salami and olives and sprinkle with mozzarella. Mix pesto with the remaining oil and drizzle over the mini pizzas. Broil the pizzas for 2-3 minutes or until the cheese begins to bubbles, watching carefully.
Serve with a crisp salad if desired.
