Polenta Pizza

The polenta base is very quick to make and is gluten free, too.

Ingredients

750ml vegetable stock

175g instant polenta

150g organic goat's cheese or organic tofu

75g fresh chopped or blended tomatoes

1½tbsp extra virgin olive oil

1½tsp dried oregano

200g vegetables such as artichokes, peppers and sundried tomatoes, olives, aubergine, courgettes etc.

Rocket leaves, to garnish

Method

Preheat oven to 200°C. Line a large baking sheet with baking paper. Put the stock in a large pan, bring to the boil and stir in the polenta. Simmer for 5 minutes, stirring continuously (be careful it may bubble - if so reduce the heat), until the mixture thickens. Stir in lots of seasoning (sometimes we use fresh ground black pepper and herbs such as basil), then tip the mixture on to the prepared tray and spread to make a circle. Leave to cool while you prepare the toppings.

In a small bowl, stir together the fresh chopped tomatoes, oil and oregano with 1 tablespoon of water to make a smooth sauce. Spread evenly over the polenta base leaving a 2 centimetre border.

Scatter over the goat's cheese or tofu and vegetables and cook in the oven for 15 minutes or until the cheese is bubbling and golden or tofu is cooked. Scatter over the rocket leaves, cut into slices and serve.