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Polenta Pizza

A pizza with a polenta crust topped with tomato sauce, soy bacon, bell pepper, scallions, and soy Parmesan cheese.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Garlic and tomato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 14,076 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Polenta Pizza

Oven450°F
Time15 minutes, then 25 minutes more

Ingredients

Directions

Prepare the crust

  1. Preheat oven to 450°F.

  2. Spray pizza pan with nonstick cooking spray.

  3. Slice polenta.

  4. Place sliced polenta in food processor.

  5. Add water, cornstarch, flour, garlic, and 1/2 cup soy Parmesan cheese to the processor.

  6. Process polenta until smooth.

  7. Spread polenta evenly on pizza pan.

Bake and top

  1. Bake for 15 minutes.

  2. Remove polenta from oven.

  3. Spread 2 cups tomato sauce evenly over polenta crust.

  4. Top with sliced soy bacon, bell pepper strips, scallions, and remaining 1/3 cup soy Parmesan cheese.

  5. Bake 25 minutes more.

  6. Remove from oven.

  7. Let stand for 5 minutes before serving.

Nutrition, whole recipe (rough)

718Calories
30 gProtein
12 gFat
119 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Parmesan Cheese1 oz (28g)110
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Garlic1 clove (3g)4
Waternot in our table0

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

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parmesan cheese + tomatotop 9% of all pairs
    Smell alikemoderate
    Cooked together2,490 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Polenta
Forms the base structure of the crust once processed and baked.
Cornstarch
Thickens the polenta mixture so the crust holds together when baked.
Soy parmesan cheese
Adds savory flavor and helps the crust brown on the surface.
Tomato sauce
Provides moisture and acidity that flavor the top of the pizza.
Soy canadian bacon
Adds savory, salty flavor and browning to the topping.

The step that matters

Processing the polenta until smooth. Cooked polenta and starch must be fully blended so no lumps remain; smooth, evenly hydrated starch sets into a uniform crust that holds its shape when sliced.

Swap the garlic

How well each one fits the dish's main ingredients (flour, parmesan cheese, tomato, sauce, pepper):

  1. Basilfits better
  2. Capersfits about as well
  3. Oreganofits about as well
  4. Garlicthe original

Fit is the average pairing score against flour, parmesan cheese, tomato, sauce, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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