Skillet Margherita Polenta Pizza
A quick, wholesome twist on classic Margherita pizza, made with a creamy polenta crust. Naturally gluten-free, high in fiber, and easily adaptable for vegan diets, this skillet pizza is topped with fresh tomatoes, mozzarella, and basil for a nutrient-rich, satisfying meal in just 30 minutes.
Equipment
- 1 large mixing bowl
- 1 whisk or spoon for mixing
- 1 8–10 inch cast-iron skillet or ovenproof frying pan
- Measuring Cups and Spoons
- Oven with broil function
Ingredients
- 1 cup fine polenta
- ½ cup all-purpose flour or gluten-free flour for GF option
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 egg omit for vegan; add 1 tbsp almond milk instead
- ⅔ cup milk use almond milk for vegan option
- ⅓ cup grated Parmesan cheese or vegan alternative
- ½ –1 teaspoon dried red chili flakes adjust to taste
- ½ cup marinara sauce reserve extra for dipping
- 4 oz mozzarella cheese sliced or chunked (omit for vegan; sub ¼ cup black olives)
- 1 Roma tomato diced
- 2 tablespoons fresh basil chopped
Instructions
- Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). If you plan to broil the pizza at the end for a golden, bubbly top, make sure your oven rack is positioned in the upper-middle section. Preheating ensures that your pizza cooks evenly and develops a slightly crisp crust while keeping the toppings perfectly fresh.
- Prepare the Polenta Pizza Batter: In a large mixing bowl, combine the fine polenta, all-purpose flour, salt, and baking powder. Mix thoroughly with a whisk or spoon until evenly blended. In a separate small bowl, beat the egg lightly (or skip for a vegan version and add 1 tablespoon of almond milk). Gradually pour the milk into the dry mixture while stirring continuously to avoid lumps. Stir in the grated Parmesan cheese and red chili flakes, ensuring every ingredient is well incorporated into a thick, smooth batter.
- Heat Your Skillet: Place an 8–10 inch cast-iron or ovenproof skillet over medium heat on the stove. Add a small drizzle of olive oil and tilt the pan to coat the bottom evenly. Heating the skillet properly before adding the batter prevents sticking and helps the crust form a gentle, golden base.
- Cook the Polenta Base: Carefully pour or spoon the polenta batter into the preheated skillet. Use a spatula or the back of a spoon to spread it evenly across the bottom of the pan. Allow the base to cook undisturbed for 3–4 minutes until the edges begin to set and the top is soft but slightly firm. This step is crucial to creating a sturdy, sliceable crust while maintaining a creamy texture inside.
- Add the Sauce Layer: Once the base is set, spread a thin, even layer of marinara sauce over the top of the polenta crust. Reserve any remaining sauce for dipping later. Use the back of a spoon to cover the surface completely, leaving a small border around the edges for a crust-like finish. This ensures every bite is flavorful without overwhelming the delicate polenta.
- Arrange the Toppings: Gently place mozzarella slices or chunks evenly over the sauced surface. Then, scatter the diced Roma tomatoes across the pizza. Be careful not to overload the pizza with toppings, as the polenta base is softer than traditional dough and needs balance to cook properly. For a vegan version, substitute mozzarella with ¼ cup black olives, distributing them evenly for flavor and texture.
- Bake the Pizza in the Oven: Carefully transfer the skillet to the preheated oven. Bake for 10–12 minutes or until the cheese is melted and the edges of the crust are lightly browned. Keep an eye on the pizza to ensure the polenta doesn’t overcook; it should remain creamy inside while firm at the bottom.
- Broil for a Golden Finish: After baking, switch the oven to the broil setting. Place the skillet under the broiler for 3–4 minutes, watching closely as the cheese begins to bubble and develop golden brown spots. Broiling adds a beautiful, slightly crispy texture to the top while enhancing the flavor of the toppings.
- Garnish and Serve: Remove the skillet from the oven using oven mitts. Sprinkle freshly chopped basil over the top of the pizza for a burst of aromatic freshness. Optionally, add a few twists of freshly cracked black pepper to enhance the flavor. Allow the pizza to cool for a minute or two before slicing into wedges.
- Enjoy with Extra Marinara: Serve each slice hot from the skillet, accompanied by the reserved warm marinara sauce for dipping the crust. This extra touch elevates the dish, giving every bite a rich, saucy flavor. Perfect for a casual dinner, weekend lunch, or quick meal-prep option, this pizza is satisfying, nutritious, and irresistibly delicious.
Notes
- Use fine polenta for a smooth, creamy crust; coarse polenta will result in a grainier texture.
- Adjust chili flakes according to taste; they add a subtle warmth without overpowering the pizza.
- Skillet size matters: an 8-inch pan creates a deep-dish style, while a 10-inch pan makes a thinner pizza.
- For a vegan version, substitute Parmesan with plant-based cheese and use almond milk instead of dairy milk.
- Fresh basil added at the end preserves flavor and aroma. Avoid cooking basil in the oven.
- Leftover marinara can double as a dipping sauce or be incorporated into other meals.
- Ensure the skillet is properly heated before pouring the batter to prevent sticking and achieve a golden crust.
