Polenta pizza with tomato and mozzarella

Ingredients

For 1 serving

• Polenta (cornmeal)70 g
• Chopped tomatoes100 g
• Mozzarella70 g
• Extra virgin olive oil2 teaspoons
• Dried oregano1 pinch
• Basil4 g
• Arugula30 g
• Saltto taste

Contains: lactose

Method

1. Preheat the oven to 220 °C (conventional). Bring the salted water for the polenta to the boil, about four times the weight of the cornmeal; pour in the polenta in a thin stream while whisking and cook over low heat for 15 minutes, stirring often, until thick.
2. Turn it out onto a tray lined with baking paper and spread it with a wet spatula into a disc about 1 cm thick. Brush with half the oil.
3. Bake the base at 220 °C for 15 minutes, until dry and golden at the edges.
4. Meanwhile season the chopped tomatoes with a pinch of salt and tear the mozzarella, letting it drain on kitchen paper.
5. Spread the tomato over the base, add the mozzarella and dried oregano and bake for another 8 minutes, until the mozzarella has melted.
6. Finish with the basil, the washed and dried rocket and a drizzle of the remaining oil.