PORTOBELLO POLENTA PIZZA

FOR THE POLENTA CRUST:
2 tablespoons oil, divided use
1 teaspoon salt, divided use
1/2 teaspoon pepper, divided use
1 1/2 cups cornmeal
1 cup vegetable broth
FOR THE TOPPING:
5 ounces portobello mushrooms, sliced
1 red or green pepper, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
4 ounces broccoli florets
2/3 cup prepared tomato sauce
3 teaspoons chopped fresh basil, divided use
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese (for top)

TO PREPARE THE CRUST:
Coat a 12-inch round pizza pan with cooking spray.

In a pot over high heat combine 1 1/2 cups water, 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper; bring to a boil.

Combine cornmeal with broth until smooth; stir into boiling water. Cook, stirring constantly, until mixture thickens, 10 minutes. Spread in pizza pan; cool 15 minutes.

Position oven rack 4-inches from heat source; preheat broiler.

Broil crust until golden, 5 minutes. Invert crust onto foil; slide back onto pan. Broil until golden, 5 minutes. Remove crust from oven. Adjust oven rack to 6-inches from heat source.

TO PREPARE THE TOPPING:
In skillet heat remaining oil over medium-high heat. Add mushrooms; cook until softened, 5 minutes.

Add pepper, onion and garlic; cook until softened, 6-8- minutes.

Add broccoli, sauce, 2 tsp. basil and remaining salt and pepper; heat through, 2 minutes.

Combine ricotta cheese with remaining basil.

TO MAKE THE PIZZA:
Spread mushroom mixture over crust. Spoon ricotta mixture over; sprinkle with mozzarella.

Broil until lightly browned, 8-10 minutes.

Servings: 4
Source; Woman's Day - August 19, 1998