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Ingredientes
- 12 x Roma tomatoes - (abt 3 ounce ea)
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. purchased or possibly homemade pesto
- 24 x rounds purchased cooked polenta
- Â Â (each abt 2" wide and 3/8" thick)
- 1 c. grated parmesan cheese - (abt 3 ounce)
Direcciones
- Rinse tomatoes, cut in half lengthwise, and place cut-side up in an oiled 10- by 15-inch pan. Sprinkle lightly with pepper. Spread about 1/2 tsp. pesto onto cut side of each tomato half.
- Bake tomatoes in a 350 degree regular or possibly convection oven till browned on top and slightly shriveled, 1 1/2 to 2 hrs (if pan juices begin to scorch, add in a few Tbsp. water to pan). Let tomatoes cold about 10 min.
- Place polenta rounds slightly apart on an oiled 12- by 17-inch baking sheet. Sprinkle 1/2 c. parmesan cheese proportionately over rounds. Set a tomato half, pesto-side up, on each and sprinkle remaining 1/2 c. cheese on top.
- Bake polenta pizzas in a 450 degree regular or possibly convection oven till cheese is melted and beginning to brown, 10 to 13 min. Let cold 2 to 3 min, then transfer with a spatula to a platter.
- This recipe yields 24 pizzas; 8 servings.
- Comments: For polenta rounds, buy two tubes (about 2 inches diameter; 2 pounds total) prepared polenta; cut into 3/8-inch-thick slices, discarding ends. It's worth spending a little extra for high-quality parmesan cheese (preferably Parmigiano reggiano) for this dish; grate just before using. You can prepare the roasted tomatoes for the pizzas up to 1 day ahead; when cold, cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 112 | |
| Calories from Fat 36 | 32% |
| Total Fat 4.15g | 5% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 203mg | 8% |
| Potassium 508mg | 15% |
| Total Carbs 12.47g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.43g | 4% |
| Protein 7.42g | 12% |
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