skip to Main Content

Polenta Crust With Pesto, Brussels Sprouts, and Roasted Red Pepper

This simple-but-hearty polenta crust, adapted from Lynne Rossetto Kasper’s The Italian Country Table, is a cinch using Kasper’s double-boiler technique.
  • Yield
  • Prep Time
  • Cook Time




More Like This

healthier pizza
By Matthew Kadey
Who said pizza has to be a guilty pleasure? Functional-medicine nutritionist Maggie Ward offers several delicious ways to makeover the traditional pie.
Pizza Margherita Frittata
By Betsy Nelson
Have a craving for pizza but trying to avoid gluten? Get creative and try using a frittata as your “crust.”
Socca Crust
By Betsy Nelson
Socca is a kind of crepe made with chickpea flour. It makes a delightfully delicate pizza crust. Try adding chopped herbs or spices to the batter before baking. It’s an Italian tradition to crack an egg onto a pizza and bake until it is just slightly set. When you cut into the pizza, the liquid yolk runs onto the crust and adds to the flavor.
Back To Top