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December 2019 Issue
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Mini polenta pizzas

A polenta base is easy to make in the backcountry – just choose your yummy toppings. Photo: Maddy Bellcroft

You don’t need an oven for these delicious pizzas. 

I created this pizza recipe because I wanted to make something special in the hills. With a good non-stick fry pan they cook in minutes and you get to skip the part where you knead and rise dough. There are four topping options below to get you started and you can also use dairy-free cheese and vegan’s can replace salmon with tempeh.

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Prep time: 10min
Cook time: 15min
Makes: 4 mini pizzas
Cost: $5-10

Base recipe

  • 1 cup fine polenta
  • ½ tsp salt
  • 2 tsp olive oil + 2 tbsp for frying
  • ¾ cup boiling water

Method

In a small bowl, pour boiling water over the polenta and mix well with 2 tsp of oil until it thickens up.

Set polenta aside for 5min to cool slightly and thicken further.

Heat two tbsp of oil in a pan, spoon a quarter of your mixture into the pan and pat out into a circle about 1cm thick.

Repeat with the rest of your dough – depending on the pan size you could do it in several batches. Fry for 2-3min and then flip and fry for another 3min.

Flip once again then add the toppings of your choice.

Topping 1

  • 2 tbsp tomato paste
  • 2 tbsp tomato chutney
  • 5 mushrooms sliced thin, lightly fried
  • 2 tbsp thinly sliced onion
  • 2 tbsp olives
  • ½ cup grated cheese

Before you cook bases, lightly fry onion and mushroom until softened.

While the base is still cooking in the pan, spread ¼ tbsp of tomato paste and chutney on each of the four mini pizzas. Top with cheese, onion, mushrooms and olives. Turn heat to low and cook for a further 3-4 mins until base is golden and crispy.

Topping 2

  • 4 tbsp basil pesto
  • 3 tbsp cream cheese
  • 100g smoked salmon

Spread 1 tbsp of basil pesto on top of each base, top with dollops of cream cheese and chunks of smoked salmon.

Turn heat to low and cook for a further 3-4min until base is golden and crispy.

Topping 3

  • 4 tbsp caramelised onion jam (chutney)
  • 1 tbsp anchovies, diced
  • ¼ cup artichoke hearts
  • ¼ cup sundried tomatoes, sliced
  • ¼ cup grated parmesan

Spread 1 tbsp of caramelised onion jam onto each base, top with anchovies, artichoke hearts and sundried tomatoes, then sprinkle over parmesan.

Turn heat to low and cook for a further 3-4min until base is golden and crispy.

Topping 4

  • 4 tbsp Nutella or chocolate almond butter
  • 1 small banana, sliced
  • 4 marshmallows sliced thin
  • 2 tbsp shredded coconut

Spread 1 tbsp Nutella over each base, top with sliced banana, marshmallows and shredded coconut.

Turn heat to low and cook for a further 3-4min until base is golden and crispy.

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