Ingredients
-
2
-
7/8
-
2
-
1
-
1 1/2
-
3/4
-
2
-
4
-
1
-
1/4
-
2
-
-
-
-
Directions
Polenta Pizza With Brie and Red Grapes, I positively love this recipe! This is for when you really need a yummy and impressive appetizer! Based on a recipe from Michele Anna Jordan’s book, Polenta She says, Of all the various toppings we tried with this crust, this was by far everyone’s favorite There is a tradition of sweet focaccia, an Italian flat bread not exactly the same, yet not entirely unlike pizza, and one version calls for grapes Here, in this polenta version, mild and creamy Brie complements the sweet grapes, and toasted walnuts provide additional flavor and texture This recipe calls for a baking stone; mine goes into a cold oven and gets preheated with the oven Preparation time includes 2 1/2 hours rising time , This is great! I really loved the combination of the ingredients I never made my own pizza crust before and this one was quite tasty used corn meal (that’s the same as polenta, right?) and for half the flour used whole wheat It was easier than I thought, but if my lazy streak kicks in, I’ll bet the toppings would be excellent on flatbread or pita rounds , I positively love this recipe! This is for when you really need a yummy and impressive appetizer! Based on a recipe from Michele Anna Jordan’s book, Polenta She says, Of all the various toppings we tried with this crust, this was by far everyone’s favorite There is a tradition of sweet focaccia, an Italian flat bread not exactly the same, yet not entirely unlike pizza, and one version calls for grapes Here, in this polenta version, mild and creamy Brie complements the sweet grapes, and toasted walnuts provide additional flavor and texture This recipe calls for a baking stone; mine goes into a cold oven and gets preheated with the oven Preparation time includes 2 1/2 hours rising time
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Steps
|
1
Done
|
Combine Yeast With 1/4 Cup Warm Water in Medium Mixing Bowl and Allow to Set For 10 Minutes. |
|
2
Done
|
Stir in Remaining Water, Olive Oil, and Salt; Then Mix in Flour and Polenta. |
|
3
Done
|
Turn Out the Soft Dough Onto a Floured Work Surface and Knead For 7 Minutes. |
|
4
Done
|
Place the Dough in a Large, Oiled Bowl, Cover, and Let Rise in a Warm Place Until Doubled in Size, About 1 1/2 Hours. |
|
5
Done
|
Punch Down, Pat, or Roll Into a 10-Inch Circle, Place on a Pizza Paddle, Cover, and Let Rise For 1 Hour. |
|
6
Done
|
Preheat Oven With Baking Stone to 450f. |
|
7
Done
|
Brush Dough With Melted Butter and Layer Brie Slices Over the Top. |
|
8
Done
|
Scatter the Grapes and Walnuts Over the Brie, and Then Sprinkle the Sugar Over All. |
|
9
Done
|
Transfer Pizza to a Baking Stone and Bake in Preheated Oven For 12 to 15 Minutes, Until the Edges of the Crust Just Begin to Turn Golden. |
|
10
Done
|
Remove from Oven; Allow to Cool For 5 Minutes. |
|
11
Done
|
Cut Into 8 Slices and Serve Immediately. |
