Ingredients:

• For the pizza base:
• 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 chilli flakes (as per taste)
• For the topping (or choose your own topping):
• 1 – red onion, sliced
• 3-4 – Garlic cloves, minced
• 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

Method:

1. 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.
2. In the same skillet, saute the mushrooms and oregano and cook for about 5 minutes or until tender. Set aside.
3. Make the pizza base: Mix together flour, salt, polenta and the baking powder in a bowl.
4. Make a hole in the centre and add the egg (if using).
5. Gradually add the milk and mix well until it becomes a smooth thick batter. Stir in the parmesan and the chilli flakes.
6. Heat a 10-inch heavy based oven proof pan or iron skillet. Add the olive oil, spread it and heat the pan until very hot.
7. Spoon the batter and spread it evenly. Cook in moderate heat for about 3-4 minutes.
8. 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.
9. Cook for another 2 minutes or until done. Now spoon the onions, mushrooms along with the crumbled cheese.
10. Preheat the broiler to high and then broil the pizza for about 6 minutes or until the cheese has melted.
11. You can even add raw pine nuts on top and broil along with it. Garnish with fresh oregano after removing from the oven.
12. Cut it into wedges and serve hot. Serve with salads, more cheese or simply with some ketchup.
13. Recipe courtesy: http://chefinyou.com/