Tomato Polenta Pizza
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For a fresh low-fat take on pizza, top polenta with tomatoes and cheese, bake, and cut in wedges.
Ingredients
- 3 cups fat-free milk
- 1-1/2 cups fine semolina (pasta flour)
- 2 beaten eggs
- 1/2 cup finely shredded Asiago or Parmesan cheese (2 ounces)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Nonstick cooking spray
- 4 plum tomatoes, very thinly sliced
- 4 ounces mozzarella cheese, thinly sliced
- 1 tablespoon seasoned fine dry bread crumbs
- For crust, in a large saucepan bring milk just to boiling over medium heat. Sprinkle the semolina over the milk, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Cool 5 minutes. Stir in eggs, Asiago or Parmesan cheese, salt, and pepper.
- Spray a 12-inch pizza pan with nonstick cooking spray. Spread the semolina mixture into the pan. Cover and chill for 2 to 24 hours. Arrange tomato slices over the top. Cover tomatoes with sliced cheese. Sprinkle with bread crumbs.
- Bake pizza in a 400 degree F oven for 20 minutes or until cheese is melted and beginning to brown. Serve immediately. Make 6 main-dish servings.
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