Pizza - Pepperoni Polenta

By BlueSchmoo

A slice of health heaven:
Before you dial out for pizza, consider this: A pepperoni slice (about 6 ounces) has 500 calories and 20 grams of fat, whereas two slices of this polenta-crust pie (also 6 ounces) have only 194 calories and one third the fat. One reason: The polenta (cornmeal) crust has less fat than a made-with-oil flour crust. Even better, it's a quick-make pie.

Ingredients

• 1/2 cup instant plain polenta
• 1/2 teaspoon salt
• 1/2 cup thinly sliced onion
• 1/4 cup diced red and/or green bell pepper
• 2 teaspoons olive oil
• 1/2 cup prepared marinara sauce
• 10 slices reduced-fat pepperoni
• 1/3 cup seeded and diced tomato
• 1/4 teaspoon dried oregano
• 1/2 cup shredded reduced-fat (part skim) mozzarella

Preparation

Step 1

Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.