To make the topping - heat some olive oil in a skillet and add onions. When lightly soft,
add the garlic. Cook for another minute. Set aside.
In the same skillet, saute the mushrooms and oregano and cook for about 5 minutes or
until tender. Set aside.
Alternatively, make the pizza base. Mix together flour, salt, polenta and the baking
powder in a bowl.
Make a hole in the center and add the egg (if using). Gradually add the milk and mix well
until it becomes a smooth thick batter. Stir in the parmesan and the chili flakes.
Heat a 10-inch heavy based oven proof pan or iron skillet. Add the olive oil, spread it
and heat the pan until v hot. Spoon the batter and spread it evenly. Cook in moderate
heat for about 3-4 minutes.
Remove it when the base is set. You can check it by lifting one end of the base using a
large spatula. If it comes out easily and looks done, turn it around.
Cook for another 2 minutes or until done.Now spoon the onions,mushrooms along with the
Preheat the broiler to high and then broil the pizza for about 6 minutes or until the
cheese has melted. You can even add raw pine nuts on top and broil along with it. Garnish
with fresh oregano after removing from the oven.
Cut it into wedges and serve hot. You can serve it with salads, more cheese or simply
with some ketchup. Of course you can go for your own choice of dressings.
1/2 cup all-purpose flour, sifted
1/2 tsp salt
1 cup fine polenta
1 tsp baking powder
1 egg, beaten (optional)
2/3 cup milk (make it 1 cup if skipping egg)
1/3 cup grated vegetarian parmesan
1/2 -1 tsp dried red chili flakes (as per taste)
For the topping (or choose your own topping):
1 red onion, sliced
3-4 garlic cloves, minced
about 2-3 chopped portobello mushrooms
1 tsp dried oregano
4 ounces mozzarella cheese, crumbled
1 tbsp pine nuts,toasted (optional)
few sprigs fresh oregano leaves for garnish