I was running late for a potluck dinner with my friends, so I quickly whipped up a polenta pizza using the cashew cheese from my vegan crêpe recipe. So quick and easy! It was a hit!
Prep time: 5 min
Cooking time: 15 min
Serves 2-3
Ingredients:
1 cup of polenta
1 veggie stock cube
1 white onion
1/2 tbsp brown sugar
1/2 cup pine nuts
Vegan mozzarella shreds (optional)
Mushroom
Recipe:
1. Cook polenta according to instructions on packet and add veggie stock to boiling water. Once polenta is cooked, spread onto baking tray to create a pizza base. Cook for approx 15 minutes, or until crispy and pizza base texture.
2. In a pan, add onion and brown sugar and cook until caramelised.
3. Toast pine nuts in a separate pan.
4. Add pizza sauce to polenta base. Coat with cashew cheese (or vegan cheese of your choosing). I made two, one with each kind of cheese. Top with caramelised onion, pine nuts and any other veggies of your choice.
5. Place back in oven to heat. Slice and serve!