Special Diet

  • 600 ml (1 pint) gluten-free vegetable stock
  • 150 g (5 oz) instant polenta
  • 25 g (1 oz) Parmesan cheese, grated
  • 2 large tomatoes, sliced
  • 75 g (3 oz) Parma ham, roughly torn
  • 150 g (5 oz) Gorgonzola cheese, crumbled
  • 50 g (2 oz) pine nuts, toasted
  • 1 tablespoon olive oil, plus extra for oiling
  • handful of basil leaves

Put the stock in a saucepan and bring to the boil, then stir in the polenta and Parmesan over a low heat. Continue to cook, stirring, until thick.

Turn out on to a lightly oiled surface and spread out to a thickness of 1 cm (½ inch). Using a plain cutter, stamp out 10 rounds a little larger than the tomato slices and place on a lightly oiled baking sheet.

Top each 'pizza' with a slice of tomato, some ham, Gorgonzola and pine nuts and drizzle over a little oil.

Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until golden. Scatter over the basil leaves and serve.

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