Basil Sea Pesto Pizza on Polenta
Basil Sea Pesto Pizza on Polenta
Rated 5 stars by 1 users
Category
Dinner
Servings
20 pieces
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 3 cups basil leaves
- 2 cloves garlic, peeled & quartered
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 3 Tbsp. Ocean's Balance Kelp Purée
- 2 tsp. salt
- 1 (18 oz.) prepared polenta log
- 8 oz. mozzarella cheese, grated
Directions
- Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste.
- Pre-heat oven to 400 degrees. Line a cookie sheet with parchment paper. Using a sharp knife, slice the polenta log into 20 even discs. Spoon pesto onto each disc. Top with grated cheese.
- Bake for 20 minutes, or until cheese is melted. Remove from cookie sheet and drain on paper towel. Serve warm.
Recipe Video
Recipe Note
Pairs with: Italian Chianti or Spanish Rioja