Polenta Pizza Base
by Tarla Dalal
An innovative base made using the polenta. Polenta is a cornmeal porridge that is the traditional dish of northern italy.
Polenta Pizza Base recipe - How to make Polenta Pizza Base
Preparation Time: Cooking Time: Baking Time: 3 to 4 minutes Baking Temperature: 200°C(400°F) Total Time:
Makes 2 servings
For The Polenta
6 tbsp maize flour (makai ka atta)
1/2 tsp chilli powder
2 tsp butter
salt to taste
Other Ingredients
1 1/2 cups plain flour (maida)
1 tsp dry yeast or 2 tsp , fresh yeast , crumbled
1 tsp sugar
Method
For the polenta
How to proceed
For the polenta
- For the polenta
- Put 3/4 cup of water to boil along with the butter, chilli powder and salt.
- When the water boils, add the maize flour and mix well with a wooden spoon or whisk.
- Cook for some time on a low flame, whisking continuously all the times till the mixture thickens.
- Remove from the fire and cool.
How to proceed
- How to proceed
- Sieve the flour, add the prepared polenta, yeast, sugar and enough water to make a soft dough. Knead till it is smooth and elastic.
- Cover with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
- Press the dough lightly to remove the air.
- Divide the dough into 2 equal parts.
- Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.
- Bake in a pre-heated oven at 200°c (400°f) for 3 to 4 minutes. Use as required
- Maize flour is made by coarsely milling dried corn. Maize flour or cornmeal is coarse, grainy and pale yellow in texture.
Nutrient values per serving
| Energy | 384 cal |
| Protein | 10.3 g |
| Carbohydrates | 77.3 g |
| Fiber | 1.6 g |
| Fat | 3.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 128.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.3 mg |
| Vitamin C | 0 mg |
| Folic Acid | 4.5 mcg |
| Calcium | 20.2 mg |
| Iron | 2.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 33.4 mg |
| Potassium | 164.7 mg |
| Zinc | 0.8 mg |
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Easy to make at home.