Polenta Pizzas

Crust

3 cups vegetable stock

1 teaspoon sea salt

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried parsley

Freshly ground black pepper

2 tablespoons extra virgin olive oil

1¼ cups polenta cornmeal

Kale and Maitake Musrhoom 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

¼ cup pasta sauce

Chard and Parsley Pesto topping

½ small red onion, thinly sliced

3 garlic cloves

3 tablespoons extra virgin olive oil

1 bunch Swiss chard, chopped

Sea salt and black pepper

¼ cup Parsley Walnut Pesto (see note)

For the crust: Over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue whisking for 5-7 minutes until smooth and thick. Pour into two 11 inch tart pans and spread evenly over bottom of each pan. Cool slightly and then refrigerate for 30 minutes or until firm.

Heat oven to 350 degrees and place pizza stone or baking sheet on middle rack. Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes. Remove from oven and set aside.

For kale pizza: Place large skillet over medium heat and saute leek in 1½ tablespoons olive oil for 3 minutes. Add mirin and saute 2 minutes longer. Crumble mushrooms, add to pan and saute 5 minutes or until soft. Fold in kale and saute 3 minutes longer. Drizzle with remaining olive oil, season to taste with salt and black pepper and remove from heat.

For chard pizza: Saute onion and garlic in oil until soft, following the directions for the kale topping. Add chard, saute 1 minute, remove from heat, and season to taste with salt and pepper.

To assemble: Spread pasta sauce or parsley pesto evenly over crust, leaving a ½ inch edge. Top with kale or chard mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve.

Makes two, 10-inch pizzas.

Cook’s note: for Parsley Walnut Pesto: With a food processor running, drop in 2 cloves peeled garlic; process until minced. Scrape bowl and add 1 cup toasted walnuts, 1½ cups packed flat-leaf parsley, ¼ cup extra virgin olive oil and 2 tablespoons lemon juice. Process until minced. Season with salt to taste and thin with additional olive oil if desired.

“Clean Start” by Terry Walters (2011 Sterling Epicure)