Serves 4 to 6 people
1 tabespoon plus 1 teaspoon olive oil
1 cup polenta or cornmeal
1 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup (about 2 ounces) grated Parmesan cheese
1/2 head radicchio , shredded
1/2 cup sun-dried tomatoes drained and thinly slice
4 ounces mozzarella , cut into a 1/2-inch diced
1 . Heat oven to 400*F . Coat a 9-inch spring-form pan , round cake pan or pie plate with 1 tablespoon of the oil and set aside .
2 . In a medium saucepan , bring 2-1/4 water to a boil . Whisking constantly , slowly add the polenta or cornmeal . Reduce heat to low and cook , stirring until the polenta starts to pull away from the sides of the pan , 4 to 5 minutes . Stir in the salt , 1/4 teaspoon of the pepper and the Parmesan cheese . Remove from heat .
3. Spread the polenta over the bottom of the prepared pan , using a spoon to form a raised edge.
4 . In a bowl , combine the radicchio , tomatoes , mozzarella and the remaining oil and pepper . Spoon the mixture over the polenta . Bake for 30 minutes Cut into wedges .
This crisp polenta crust can accommodate almost any pizza topping . Try arugula and prosciutto , sausage and garlic or caramelized onions and mushrooms .