For the topping
- 2 red peppers, deseeded and cut into strips
- 2 courgettes shaved into ribbons with a potato peeler
- 2 tbsp Garlic-infused olive oil*, plus more for the trays
- 4 tomatoes, thinly sliced
- 1 tbsp capers, drained and rinsed
- 100 g/3 oz/²/³ cup olives, stoned
- 200 g/7 oz/2 cups mozzarella
- Handful of torn basil leaves
For the gluten-free base
- 160 g/6 oz quick-cook polenta
- Sea salt and freshly ground
- Black pepper
- 30g/1 oz/2 tbsp unsalted butter
- 2 tsp finely chopped oregano leaves
*To make garlic-infused olive oil slice two cloves of garlic, place in a bowl and cover with olive oil. Leave to infuse for one hour. Use within 24 hours.
Preheat the oven to 200°C/400°F/gas 6. Lay the peppers and courgettes on a baking tray and drizzle with the garlic oil. Roast for about 15 minutes or until soft, then set aside. Keep the oven on.
Place 1 litre/1¾ pints/1 quart of water in a saucepan and bring to the boil. Add the polenta in a thin stream and stir well. Continue to cook for 5 minutes, stirring continuously. It is cooked when it has formed a thick paste and leaves the sides of the pan. Season with salt and pepper, and stir in the butter and oregano.
Make 2 pizza bases by spreading the polenta on to 2 lightly oiled baking trays, making oval shapes about 25 cm/10 in long. Cook for 10 minutes to allow a skin to form. Remove from the oven.
Arrange the sliced tomatoes, peppers, courgettes and other topping ingredients over the bases and top with mozzarella (not the basil yet). Cook for 10–15 minutes or until the mozzarella bubbles. Remove from the oven, scatter with the basil and serve with a salad.
Substitute feta cheese or goat’s cheese for mozzarella.
Add Parma ham for a meat version.
Recipe from Cooking for the Sensitive Gut by Dr Joan Ransley and Dr Nick Read, published by Pavilion, RRP £16.99. Recipe photography by Dr Joan Ransley.
See our gluten-free recipe collection for more wheat-free recipes.