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Polenta Pizza with Tomato and Pesto

Ripe tomatoes should be firm and fully colored. They are at their peak during the warm days of summer. When baking ripe tomatoes, it is a good idea to salt them to draw out any excess moisture. Pat dry before using.

By williamssonoma · From Open Recipes · 5 ingredients
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Polenta Pizza with Tomato and Pesto

Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Polenta Pizza with Tomato and Pesto

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

226Calories
7 gProtein
20 gFat
6 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Mozzarella Cheese1 oz (28g)85
Tomato1 medium (123g)22

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs