Bean pizza with polenta base

Name: Bean pizza with polenta base
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 300 g green beans; 1 small onion; 2 stem(s) Savory; 2 TABLESPOONS Oil; 1 TEASPOON Instant vegetable stock; 1/2 TEASPOON Salt; 125 g Polenta (corn semolina); 150 g Cabanossi; 100 g pickled red peppers; 200 g Schmand; 50 g grated gouda cheese; 150 g mediterranean olive sauce; 7-10 Tbsp Savory; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

300 g green beans
1 small onion
2 stem(s) Savory
2 TABLESPOONS Oil
1 TEASPOON Instant vegetable stock
1/2 TEASPOON Salt
125 g Polenta (corn semolina)
150 g Cabanossi
100 g pickled red peppers
200 g Schmand
50 g grated gouda cheese
150 g mediterranean olive sauce
7-10 Tbsp Savory
baking paper

Directions

1
Wash, clean and halve the beans. Peel and finely chop the onion. Wash the savory. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add 250 ml water, bring to the boil and stir in the stock.
2
Add beans and savory. Cover and cook for 12-15 minutes. Boil 500 ml water with salt and 1 tablespoon of oil. Remove from heat and allow semolina to trickle in while stirring. Simmer over low heat for about 10 minutes while stirring.
3
Remove from heat and leave to swell for 5 minutes. Drain the beans. Line a baking tray with baking paper. Stir the polenta once again. Pour it on the baking paper and spread it out to an oval, flat bottom, let it cool down.
4
Cut the cabanossi in half lengthwise, cut diagonally into slices. Drain the peppers. Mix sour cream and Gouda. Pour tomato sauce on the bottom and spread. Cover with beans, cabanossi and pepperoni.
5
Spread the silt mixture in splotches on it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 15-20 minutes. Garnish with savory.