Surely we don’t need to sell the concept of pizza to you? This one is especially for our gluten-free friends. Polenta and parmesan makes the perfect crispy base for your choice of pizza toppings, not forgetting the spoiltpig of course.
Preheat the over to Gas Mark 7/220°C. Line a large baking tray/pizza tray with baking paper.
Pour the vegetable stock in a large pan and bring to the boil. When gently boiling add the dry polenta and simmer for 5mins, stirring continuously to avoid it sticking to the pan. When the mixture has thickened, add the freshly grated parmesan and season generously with salt and paper. Tip onto the baking tray and spread to create a large round approx. 30cm diameter. Set to one side while you prepare the toppings.
For the bacon, you just want to fry this up not too crispy but just enough to be cooked. Don’t add any oil or butter to the pan, let the spoiltpig bacon fry gently for a couple of minutes each side and then allow to cool before cutting into strips.
Put the tomato puree, olive oil and oregano into a small bowl and mix well with a tablespoon of cold water, adding more if needed, to make a smooth sauce. This will be used as the base for your toppings on the pizza. Spread evenly on the polenta base leaving 3cm border for the pizza crust.
Finally scatter over your toppings, including the mozzarella and the cooked bacon before putting in the oven for 15-20mins until the cheese is happily bubbling away and turning a golden colour.
To serve, remove from the oven, scatter over some of the rocket leaves, season again to taste and add a final drizzle of olive oil before enjoying. You can share it or you could just make another pizza to accommodate other hungry mouths!
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