Hi again! Just so you know, you’ll regularly be receiving 1-2 recipes a week but since this site is launching this week (and I have SO many recipes I am excited to share with you!), you’ll be getting a new recipe each day through the end of the week.
On to PIZZA! In my perfect world, every Friday would include pizza. I mean Scott and I are literally on a mission to eat at nearly every thin crust pizza joint in SF and we make it a point to try pizza in most cities we visit.
I’ve been wanting to experiment with making my own pizza crust but that will have to wait for another day because mexican pizza + polenta crust simply belong together… And for all you gluten free folks out there this is a super simple solution to a pizza crust that will work for you. You just can’t go wrong with a two ingredient pizza crust!
I had the enchilada sauce and vegan cheese in my fridge because of recipes I had tried earlier in the week (thanks Ashley and Dana!) but to if you need to simplify this recipe you can buy store bought sauce and sub in whatever type of cheese tickles your fancy, especially if you are looking for a non vegan version.
- 4 cups water + dash of salt
- 1 cup polenta
- 1 can (15 oz) pinto beans (can sub any bean in here - I had planned to use black beans but was out of them)
- 1 can (7 oz) diced green chili's
- ½ cup enchilada sauce
- ¼ cup vegan parmesan cheese
- Preheat oven to 350.
- Bring water and polenta to a boil. Reduce heat and simmer (stirring frequently) until polenta thickens, about 10 minutes.
- Meanwhile, prepare a pizza stone or baking sheet with a piece of wax paper. Cut a second piece of wax paper and set aside.
- Once polenta is cooked, pour onto waxed pizza stone and top with second sheet of wax paper. Use a rolling pin over the top of the wax paper to thin out the pizza crust and form it into the shape you want your pizza (photo shows one large circular pizza but can do two smaller pizzas, or create a shape of your choice).
- Place pizza stone and polenta + wax paper in the fridge to cool and form the shape of the crust. Cool for about 10-15 minutes.
- While crust is cooling, heat beans and diced green chili's in a sautee pan until warmed, about 5 minutes.
- Take pizza + stone out of fridge and remove wax paper. You may want to spray your surface with olive oil prior to placing polenta directly on it. I do not need to do so with my pizza stone but to avoid sticking, some baking sheets will need to be oiled.
- Spread enchilada sauce evenly over crust and then top with beans, chili's and vegan cheese.
- Bake for 20 minutes (or longer depending on desired crispiness of crust). Serve and enjoy!