Polenta Pizza With Brie and Red Grapes
- Ready In:
- 3hrs 15mins
- Ingredients:
- 11
- Yields:
-
1 10-inch pizza
ingredients
- 9.85 ml yeast
- 207.01 ml warm water
- 29.58 ml olive oil
- 4.92 ml kosher salt
- 354.88 ml all-purpose flour
- 177.44 ml fine-ground polenta
- 9.85 ml unsalted butter, melted
- 113.39 g brie cheese, cut into thin slices
- 236.59 ml red flame grapes, sliced in half (or other seedless red grape)
- 59.14 ml walnut pieces, toasted
- 9.85 ml turbinado sugar
directions
- Combine yeast with 1/4 cup warm water in medium mixing bowl and allow to set for 10 minutes.
- Stir in remaining water, olive oil, and salt; then mix in flour and polenta.
- Turn out the soft dough onto a floured work surface and knead for 7 minutes.
- Place the dough in a large, oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Punch down, pat, or roll into a 10-inch circle, place on a pizza paddle, cover, and let rise for 1 hour.
- Preheat oven with baking stone to 450°F.
- Brush dough with melted butter and layer Brie slices over the top.
- Scatter the grapes and walnuts over the Brie, and then sprinkle the sugar over all.
- Transfer pizza to a baking stone and bake in preheated oven for 12 to 15 minutes, until the edges of the crust just begin to turn golden.
- Remove from oven; allow to cool for 5 minutes.
- Cut into 8 slices and serve immediately.
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Reviews
-
This is great! I really loved the combination of the ingredients. I never made my own pizza crust before and this one was quite tasty. I used corn meal (that's the same as polenta, right?) and for half the flour I used whole wheat. It was easier than I thought, but if my lazy streak kicks in, I'll bet the toppings would be excellent on flatbread or pita rounds...
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana