Corn semolina pizza

Name: Corn semolina pizza
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 7-10 Tbsp Salt; 1 TABLESPOON Butter or margarine; 60 g Corn semolina (polenta); 1 (approx. 120 g) Veal escalope; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 package (125 g) Mozzarella cheese; 2 TABLESPOONS Tomato paste; 25 g black and green paprika stuffed olives; 7-10 Tbsp dried or fresh oregano; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

7-10 Tbsp Salt
1 TABLESPOON Butter or margarine
60 g Corn semolina (polenta)
1 (approx. 120 g) Veal escalope
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 package (125 g) Mozzarella cheese
2 TABLESPOONS Tomato paste
25 g black and green paprika stuffed olives
7-10 Tbsp dried or fresh oregano
baking paper

Directions

1
Bring 1/4 litre of salt water and fat to the boil. Sprinkle in semolina and bring to the boil again while stirring. Let it swell for about 15 minutes at low heat while stirring occasionally. In the meantime, wash the cutlets, dab dry and fry them in hot oil on both sides for about 3 minutes. Season with salt and pepper. Take out and cut into pieces. Drain mozzarella and cut into slices. Form semolina dough on a baking tray lined with baking paper into a circle (approx. 22 cm Ø) and spread with tomato paste. Spread meat and olives on top. Place mozzarella slices on top. Sprinkle with oregano and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 25 minutes
2
Harness: Valkyrie
3
Plate: Waechtersbach