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Polenta Pizzas With Kale, Chard, And Parsley Pesto

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Polenta Pizzas With Kale, Chard, And Parsley Pesto

Ingredients

  • for the polenta pizza crust:
  • 3 cups vegetable stock
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 11/4 cups polenta
  • for the kale and maitake mushroom topping:
  • 1 large leek, sliced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons mirin
  • 2 maitake mushrooms
  • 1 bunch kale, finely chopped
  • sea salt and black pepper
  • 1/4 cup pasta sauce
  • for the chard and parsley pesto topping:
  • 1/2 small red onion, thinly sliced
  • 3 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 1 bunch swiss chard, chopped
  • sea salt and black pepper
  • 1/4 cup parsley walnut pesto (recipe follows)
  • for the parsley walnut pesto:
  • 2 garlic cloves, peeled
  • 1 cup toasted walnuts
  • 11/2 cups packed flat-leaf parsley leaves
  • 1/4 cup extra virgin olive oil, plus more as needed
  • 2 tablespoons lemon juice
  • sea salt
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Published 2014-09-09 13:13:21 (2 years ago).

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