Polenta Crust Pizza with Roasted Bell Peppers and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic Italian-inspired pizza featuring a golden polenta crust topped with sweet roasted bell peppers and creamy mozzarella cheese. This italian-inspired pizza (vegetarian, gluten free) ready in about 45 minutes pairs quick-cooking polenta, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring 3 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup quick-cooking polenta. Reduce heat to low and cook, stirring frequently, for 5-7 minutes until thickened and creamy.
  2. Step 2: Stir in 2 tbsp olive oil and 1/2 tsp black pepper into the polenta. Pour the polenta onto a parchment-lined baking sheet and spread evenly to form a 10-inch round crust about 1/2 inch thick. Let cool for 10 minutes to set.
  3. Step 3: Preheat oven to 425°F. Arrange 8 oz sliced mozzarella evenly over the polenta crust, then top with 1 large roasted, peeled, sliced red bell pepper and 1 large roasted, peeled, sliced yellow bell pepper. Sprinkle 2 minced garlic cloves and 1/4 cup chopped fresh basil over the top.
  4. Step 4: Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and lightly golden at the edges. Let cool for 5 minutes before slicing and serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Polenta Crust Pizza with Roasted Bell Peppers and Mozzarella take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Polenta Crust Pizza with Roasted Bell Peppers and Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quick-cooking polenta from drying out.

Can I substitute ingredients in Polenta Crust Pizza with Roasted Bell Peppers and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Polenta Crust Pizza with Roasted Bell Peppers and Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Polenta Crust Pizza with Roasted Bell Peppers and Mozzarella vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes