Pepperoni Pizza

    20 min

    This pizza is like any other ordinary pizza, it's topped with tomato sauce, onions, peppers, pepperoni and cheese, only the base is made from polenta. It makes a very hearty and substantial pizza.

    33 people made this

    Serves: 6 

    • 90g dry fine polenta
    • 525ml water
    • 1/2 teaspoon salt
    • 2 teaspoons olive oil
    • 1 small onion, thinly sliced
    • 1/4 small green pepper, diced
    • 125ml marinara sauce
    • 10 slices pepperoni
    • 1/2 small tomato, diced
    • 1/4 teaspoon dried oregano
    • salt and pepper to taste
    • 55g light mozzarella cheese, grated

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the polenta, water and salt in a saucepan and bring to the boil. Cook, stirring constantly for 3 to 5 minutes, until thick. Pour into a pie dish or shallow baking dish. Cover with cling film and refrigerate until chilled.
    2. Preheat the oven to 230 C / Gas 8. Heat oil in a frying pan over medium heat. Add the onion and pepper and cook, stirring until onion is soft. Set aside.
    3. Spread the marinara sauce over the chilled polenta base. Top with the onion and pepper mixture, pepperoni, tomato and oregano. Season lightly with salt and pepper.
    4. Bake for 10 minutes in the preheated oven. Sprinkle cheese over the top and continue to bake for an additional 2 to 3 minutes, until cheese is melted. Cut into 6 wedges and serve hot.

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    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    This was very tasty, but what isn't with salami, peppers and cheese on it? I made my own tomato sauce and couldn't be bothered to get the frying pan out so I skipped the onions and put the peppers on fresh. They were still nice and crunchy when it came out and that's how I prefer my vegetables. The flavours went really well with polenta and the 2 of us gobbled the whole thing up for lunch (I don't think you could feed six people with this). My only negative remark is that the name 'pizza' and the accompanying picture, which is clearly of a regular pizza, are a little misleading. The 'crust' comes out soft and soggy, the same texture as warm polenta. I meant to take a photo of it for this site but I didn't quite manage to take the slices out in one piece so I gave up on that. Anyway, if you don't expect to get a 'pizza' out of this, you'll really enjoy it. My boyfriend rated it 5 stars and was happy there was little washing up (especially with the frying stage skipped). I'll make this again, but probably won't ever serve it to company because of the sogginess. Thanks a lot for the recipe.  -  04 Jun 2007  (Review from Allrecipes US | Canada)


    Great recipe! I had a taste for polenta and am very glad I chose to make this. It was a fast, simple, delicious meal. I actually left out the pepperoni, though, as I am somewhat of a vegetarian, and the dish still had a great flavor. Thanks!  -  16 May 2005  (Review from Allrecipes US | Canada)


    Very tasty. I would have liked it a little firmer though, but I used cornmeal instead of real polenta so maybe that had something to do with it. But still turned out well.  -  30 Mar 2006  (Review from Allrecipes US | Canada)