The best pizza is not from New York. I hope I don't get chased out of town
I went to college in the city. Every time there was a club meeting, they would always try to attract you with free food. Taiwanese club: bubble tea! Hiking club: trail mix! However, 99.9% of the time, the free food of choice was pizza. Everyone likes pizza right? According to the FDA, it cover vegetable, starch, and protein criteria. It's deliciously saucy and cheesy. And of course New York Pizza is the BEST PIZZA EVER. What's not to love? The problem with the pizza they would order at college was it dribbled in grease. The cheese was stringy and the sauce was dried out. From then on, I was never too enamoured with the pizza in New York.
I'm so happy we can kind of understand each other.
Therefore, when I lived in New York, I would always try to make my own pizza. While sometimes I would grab the premade pizza dough from Trader Joe's (bless their souls), a lot of times my pizza cravings were poorer planned out. This pizza "crust" was one of those typical college cooking experiments which, surprisingly, tuned out very well. The polenta is cooked, then set in the refrigerator, before being baked in the oven. It results in a surprisingly light crust with a crispy edge. The toppings, as you can tell, also resulted out of a "clean out the fridge" situation. Hummus makes a surprisingly creamy sauce when warm, perfect for vegan pizza eaters. The yogurt and goat cheese combined provides a creamy tangy base of the tomatoes. Pizza will never be the same again!
Mini Polenta Pizzas: Two Ways
Makes two larger pizzas or 4 mini pizzas
Make the Crust:
I know I'm a bit corny, but this pizza is seriously amazing!
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.