Polenta Pizzas with Kale, Chard, and Parsley Pesto
- For the polenta pizza crust:
- 3 cups vegetable stock
- 1 teaspoon sea salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 11/4 cups polenta
- For the kale and maitake mushroom topping:
- 1 large leek, sliced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons mirin
- 2 maitake mushrooms
- 1 bunch kale, finely chopped
- Sea salt and black pepper
- 1/4 cup pasta sauce
- For the chard and parsley pesto topping:
- 1/2 small red onion, thinly sliced
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 bunch Swiss chard, chopped
- Sea salt and black pepper
- 1/4 cup Parsley Walnut Pesto (recipe follows)
- For the parsley walnut pesto:
- 2 garlic cloves, peeled
- 1 cup toasted walnuts
- 11/2 cups packed flat-leaf parsley leaves
- 1/4 cup extra virgin olive oil, plus more as needed
- 2 tablespoons lemon juice
- Sea salt
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, dried (1/2 teaspoon)
- Flat-leaf parsley, packed leaves (5 1/2 cups)
- Kale (1 bunch)
- Leek, large (1)
- Maitake mushrooms (2)
- Oregano, dried (1/2 teaspoon)
- Parsley, dried (1/2 teaspoon)
- Red onion, small (1/2)
- Swiss chard (1 bunch)
- Walnuts, toasted (1 cup)
- Canned Goods
Vegetable stock (3 cups)
- Condiments
- Mirin (3 tablespoons)
- Parsley walnut pesto (1/4 cup)
- Pasta sauce (1/4 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic clove (5)
- Olive oil, extra virgin (12 tablespoons)
- Sea salt (1 teaspoon)
- Sea salt (1)
- Sea salt and black pepper (2)
- Pasta & Grains
- Polenta (2 3/4 cups)
- Drinks
- Lemon juice (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published March 19, 2011 (1 year ago).
56 people saved this recipe.
