Polenta pizza

Ingredients for 2 servings:

• 200 g corn semolina (polenta)
• 500 ml vegetable stock
• Thyme
• 1 small onion(s)
• 1 garlic clove(s)
• 2 large zucchini
• 2 bell peppers, red
• 50 g grated cheese (Emmental, Gruyère…)
• Parsley, oregano
• Tomato paste
• Cayenne pepper
• curry
• salt and pepper
• Paprika powder
• Herbs, other pizza herbs, as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring the vegetable stock to a boil with 1 teaspoon of thyme, stir in the polenta, and season with pepper and curry powder. Remove from the heat and let it swell for about 5 minutes. Cut the zucchini into sticks and finely dice the bell peppers. Finely dice the onions and garlic clove and fry both in 1 tablespoon of oil. Then add the bell peppers and a little water. Season lightly with pizza herbs, cayenne pepper, salt, curry powder, and paprika, then add the zucchini and season well. Transfer the swollen polenta to a small, greased baking sheet, smooth it out, and spread with a thin layer of tomato paste. Alternatively, you can use a baking sheet that doesn’t have too high edges. Place the steamed vegetables on top of the polenta and sprinkle with plenty of parsley, a little oregano, and the grated cheese. Bake in the oven at 200°C (fan oven 180°C) for about 20 minutes.