Mini polenta pizza tarts with sundried tomatoes, courgettes and mozzarella

Difficulty Easy

60 Min

Starter

22 Portions

Ingredients

  • 1 package of Polenta Valsugana Express with whole-grain flour
  • 200 g of dried cherry tomatoes
  • 2 courgettes
  • 250 g of mozzarella
  • 22 canned anchovy fillets
  • oregano and basil to taste
  • extra virgin olive oil
  • salt, pepper

Ingredients

  • 1 package of Polenta Valsugana Express with whole-grain flour
  • 200 g of dried cherry tomatoes
  • 2 courgettes
  • 250 g of mozzarella
  • 22 canned anchovy fillets
  • oregano and basil to taste
  • extra virgin olive oil
  • salt, pepper

Preparation

1

Prepare the polenta: in a large pot, bring to boil water and salt. Once the water starts boiling, gently add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes. Sprinkle with ground pepper and two tablespoons of olive oil.

2

Spread the polenta onto baking trays using a spoon, forming small pizza pies having a diameter of about 9cm (3 inches).

3

Filling: slice the courgettes and grill. Then brush with oil and add salt.

4

Place mozzarella cubes and the cherry tomatoes over the polenta pizzas.

5

Ultimately add the courgettes, some oregano and olive oil.

6

Transfer the pizzas in the preheated oven until the mozzarella starts melting. Remove the pizzas from the oven and garnish them with an anchovy and a basil leaf, then serve.