Polenta Pizza with Pesto, Caramelized Onions and Potatoes

  • Prep-time: / Ready In:
  • Makes 2 9-inch Pizzas
  • Serving size: 1 slice
  • Print/save recipe

Artisan pizza has become the rage in the United States and sometimes even boasts a whole-grain crust, but my guess is that high-fat pepperoni pizza is still number one in pizza sales, unfortunately.

You can make this dish with a traditional crust but this healthy, plant-based version really is a nice change. The pesto and caramelized onions add a ton of flavor to the dish. Try this with arugula pesto for even more of a change.

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By Del Sroufe,

Ingredients

  • 1 batch Basic Polenta Recipe, kept warm
  • 2 large Yukon Gold potatoes, thinly sliced
  • 2 medium yellow onions, peeled and diced
  • 1 cup Basil Pesto Recipe
  • ¼ cup nutritional yeast, optional
  • Salt and freshly ground black pepper to taste

Instructions

  • Divide the polenta between two 9-inch round nonstick baking pans, and refrigerate until set, about 1 hour.
  • Steam the potatoes in a double boiler or steamer basket over medium heat until tender. Set aside and let cool.
  • Place the onions in a medium saucepan and sauté over medium heat for 15 minutes, or until well browned. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Remove from the heat and set aside.
  • Preheat the oven to 425° F.
  • Divide the pesto in half and spread over each of the two pans of polenta. Arrange the potatoes over the pesto, top with the caramelized onions, and sprinkle with the nutritional yeast, if desired. Season with salt and pepper. Bake for 10 to 12 minutes. Let sit for 10 minutes before serving.
Nutritional Information:

Per serving (1 slice): 282 calories, 52.7 g carbohydrates, 10.5 g protein, 4.5 g total fat, 0.5 g saturated fat, 0 g cholesterol, 119 mg sodium, 5.9 g fiber, 1.5 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(5 from 3 votes)

Recipe Rating

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Lucy C

yummy thanks Chef Del! I might also next time cook my polenta in veg stock and add some nutritional yeast to the polenta. But a winning recipe in my opinion.

Anna

Im.made it yesterday, and its really good,thanks for the great recipe

Rustam ali

If you're in a pizzeria's kitchen, you have probably viewed the same paddle tools the pros use to relocate pizzas out of the oven in preparation and move them back out of the oven. This one is called <a href='https://especialproducts.com/pizza-peel//' rel="nofollow ugc">pizza peel</a> and is especially useful when preparing homemade pizza on a rack or plate.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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