Whoop! Whoop! It's the sound of the Po-Pizza!

Not another take on vegan, gluten, free pizza?!
Yes!
Always more pizza!
Never enough pizza!
Except after 3 large slices of this version. That's probably enough. It's a bit of a belly buster.

This tasty stodgemeister is much easier to make than most other versions of double difficult pizza I've previously tried to execute. And, as a first attempt, I think it went pretty well.

If I did it again, I'd definitely use stock and not just water to cook the polenta, which is what I usually do and I'm a bit annoyed with myself that I didn't autopilot a cube into the water. Stupid learned reactions fail. Clearly I got too carried away with the herbs and forgot about stock.

I would also be less worried about making sure there is a thick enough layer of polenta crust as it was a bit thicker in places than I'd have liked in some places, which I wasn't expecting from the look of it when I was spreading it about. Thin crust 4 lyf!

Po-Pizza!

makes about 3 pizzas

for the crust
2 cups polenta
6 cups water
1-2 tsp chilli salt
2-3 tsp fresh thyme
1 veggie stock cube (optional)
truffle oil (optional)

cream cheeze
1 1/2 cups of cashews, soaked overnight
salt & pepper
juice of half lemon
1 1/2 tbsp nooch
4 sprigs of rosemary
handful of basil leaves
3/4 cup water

for the pizza sauce
1/2 onion, diced
1/2 red chilli, chopped
6 garlic cloves, chopped
1 tin of chopped tomatoes
1/2 tin of water
big pinch of salt
handful of basil chopped
handful of picked thyme leaves
1 tsp dried oregano
black pepper
olive oil

for the toppings
1/2 courgette, thinly sliced
1 red pepper, thinly sliced
4 mushrooms, thinly sliced
1/2 leek, sliced
a big handful of artichokes, chopped
a big handful of sundried tomatoes, chopped
some capers

1. Pop all of the crust ingredients except the polenta into a big pan and bring to the boil.
2. Stir in the polenta and keep on a very low, bubble spitting simmer for 5-10 minutes or until smooth and thick. Stir through some truffle oil.
3. Grease some baking trays and spread a thin layer of polenta mix over each one. Pop in the fridge for an hour or two.
4. Grab all of the cream cheeze ingredients, throw them into a blender and blitz until smooth and creamy. Pop aside until later.
5. Heat some olive oil in a pan on a low- medium heat and soften the onion, chilli and garlic. Empty your toms into the pan, add in the water and all of the other pizza sauce ingredients, bring to a gentle simmer for 5-10 minutes. Grab your stick blender, immerse in the red nectar and blend until smooth and glossy.
6. Right, now everything is smooth, preheat your oven to gas mark 6.
7. Get your chilled and firm polenta bases out of the fridge and bake for 15-20 minutes to get a good crisp on.
8. Bring out you part cooked bases, spread with pizza sauce. Dollop the cream cheeze on top and spread. Sling on your veggie toppings and then put your pizzas back in for about 15 more minutes until desired crispy pizza style is reached.
9. Share half of 1 with your partner.
10. Feel like you should definitely eat half of the next one, as you usually have 2 pizzas, so this is nothing.
11. Get 1/4 of the way through the 2nd pizza and realise that polenta is muuuuuuuuch more filling than other pizzas.
12. Wonder if you really do need an entire small pizza for your lunch at work tomorrow.

WARNING!

Excessive number of pizza porn photos follows: