The other day, I was alerted to Otto, a Notting Hill restaurant selling pizza made with polenta bases. This I am very curious about. Still feeling inspired from my trip to Italy, and full of enthusiasm for my recent discovery of polenta itself, I was moved to attempt to make a polenta pizza of my own.
Here it is, topped with grilled vegetables, plum tomatoes, spinach rosemary, basil and mushroom. I mixed some rosemary into the polenta mix whilst I was making the base, but I think next time I will put in a bit more, and some Parmesan too, to give it a bit more flavour.
The nice thing about using a polenta base is it's a lot lighter than a traditional dough base, and goes all crispy round the edges. You don't need the tomato sauce either, which I could never get to taste right, and can make them a bit rich.
I'm definately going to do this again soon. Next time, I think I'll do Gorgonzola, spinach and toasted walnuts. Any suggestions for something else I could try..? Can I bring myself to move away from the polenta/girolles mushroom combination..?