Ingredients

  • 100 g polenta
  • 15 g parmesan, grated
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 200 g baby spinach
  • 75 g mozzarella, roughly torn
  • 70 g pack Parma ham

Method

  1. 1

    Pour 400ml water into a large saucepan and bring to the boil. Add the polenta gradually, stirring all the time. Cook, stirring frequently over medium-low heat for 4-5 minutes for a firmer texture. Add the parmesan and stir through.

  2. 2

    Spread the polenta on to a lined, circular baking tray that's around 25cm in diameter. Leave to cool. Preheat the oven to 200°C / fan 180°C / gas 6.

  3. 3

    Put the polenta base in the oven and bake for 15 minutes. Meanwhile, heat the olive oil in a pan and add the garlic. Cook for 1 minute before adding the spinach. Coat with the garlic and cook for 2-3 minutes, until just wilted. Squeeze out any excess moisture.

  4. 4

    Remove the polenta base from the oven and top with the spinach, then scatter over the mozzarella. Put back in the oven and cook for 18-20 minutes.

  5. 5

    To serve, add roughly torn strips of the Parma ham and cut the pizza into slices.

Nutritional Details

Each serving provides
  • Energy 854kj 204kcal 10%
  • Fat 8.5g 12%
  • Saturates 3.8g 19%
  • Sugars 0.3g <1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 448kj/107kcal

Each serving provides

18.2g carbohydrate 0.7g fibre 13.3g protein

 
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