Grilled Red Pepper, Goat's Cheese and Polenta Pizza
1 To make base, combine flour and corn meal in a bowl. Make a well in the center. Pour eggs and milk into well. Mix to form a smooth batter.
3 1/2 ounces self-raising flour
5 ounces corn meal (polenta)
2 eggs, lightly beaten
3/4 cup milk
1 tablespoon olive oil
Red Pepper Topping
2 red peppers, roasted and skins removed
3 tablespoons tomato paste
4 ounces button mushrooms, sliced
4 ounces marinated eggplant
4 ounces goat's cheese, crumbled or chopped
1 tablespoon fresh oregano or 1/2 teaspoon dried oregano
freshly ground black pepper
2 Heat oil in a 10 in heavy-based frying pan over a medium heat. Pour in batter. Cook for 5 minutes. Carefully turn base over. Cook for 5 minutes longer. Remove pan from heat. Leave base in pan.
3 Preheat grill to high heat.
4 For topping, cut prepared red peppers into quarters. Spread pizza base with tomato paste, then top with red peppers, mushrooms, eggplant, goat's cheese, oregano and black pepper to taste.
5 Place pizza in pan under grill. Cook for 3 minutes or until topping is hot. Serve hot or cold, cut into wedges.
Cook's tip: Marinated eggplant are available from Italian delicatessens and the delicatessen section of some supermarkets.
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