Pesto Pizzettas

(from SarahLeigh’s recipe box)

leftovers reheat well the next day, could also use onions, mushrooms or sun-dried tomotoes

Source: biggest loser

Prep time: 5 minutes
Cook time: 20 minutes
Serves 12 people

Categories: Appetizer

Ingredients

  • 1 tube (24 oz) precooked, ready to heat polenta, cut into 12 1/2 in. slices
  • 1/4 cup marinara sauce
  • 2 tbsp Pesto
  • 1/4 roasted red bell pepper, in thin strips
  • 4 artichoke hearts, thinly sliced
  • 1/4 cup mozzarella cheese
  • Basil and Thyme

Directions

  1. Preheat oven to 400

  2. Spray polenta sliced with olive oil and place them on baking sheet.

  3. Bake for 8 minutes, flip and bake 8 more min

  4. Remove from oven and turn on broiler.

  5. top each polenta with 1 tsp sauce, 1/2 tsp pesto, strip of pepper, artichoke slices and 1 tbsp of cheese.

  6. Broil for about 3 minutes, remove and top with herbs

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