by Sana Sandström
Is cheesy pizza one of your weaknesses? A must-have on your Super Bowl appetizer table?
Here's a recipe to satisfy that need for chewy, gooey and tomato-y without sabotaging your health or triggering guilt!
We've chosen a base made of whole grain polenta so even your gluten-free guests can enjoy. Then we topped with fresh tomato, low fat cheeses and herbs. Yum!
Prep time: 10 minutes | Total time: 30 minutes | Yield: 30 bites
• 1 tube of polenta (we suggest quinoa)
• 3 tablespoons olive oil
• 3 to 5 Roma tomatoes
• 1/3 cup skim milk shredded mozzarella
• 1/4 cup low-fat shredded Parmesan
• 1 tablespoon dry oregano
Preheat oven to 325°. Line a cookie sheet with aluminum foil. Set aside.
Pour 1 tablespoon of oil in a pan and heat on low. Cut the polenta into 1/4 inch thick slices. Place the slices in the pan and cook each side until slightly golden brown. Place on cookie sheet. Repeat with remaining the polenta slices.
Cut the tomatoes into 1/4 thick slices. Top each polenta piece with a slice of tomato. Sprinkle with cheese and oregano. Bake for 10 to 15 minutes or until the cheese is melted.
Switch out cheeses and spices and challenge your taste buds -- goat cheese and Kalamata olives; a touch of sharp cheddar and bacon bits.
What would you add to your polenta pizza bites?
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