Quick story before we talk about all things pizza.
I’ve wanted to go berry picking all summer. But then I go to the grocery store and there are 2 pounds of blueberries for $2.99. $2.99!!!! So I grab up the carton of blueberries feeling like I'm stealing something. Such a steal. Now they’re all safe and cozy in my freezer. Sitting tight until I put them on some greek yogurt or bake them into some fluffy blueberry muffins.
I would want to go cherry picking, but there aren’t too many (or any) cherry orchards in Texas. That won’t stop me from eating them every chance I get. It was hard for me to roast these cherries. They’re so perfectly fresh that it’s kind of like, “what’s the point?”
But when you roast tomatoes the most magical thing happens to them and they turn so caramelized and sweet. So I convinced myself that just maybe roasted cherries would be as good as roasted tomatoes. And they were. Roasting the cherries ended up mellowing out the flavor. Instead of fruit sweet they turned to a deep wine sweet.
For this pizza, first I whisked up some creamy polenta. Holy arm workout. Then I spread it in the bottom of a springform pan to make the perfect pizza crust. A definite plus to this recipe is that the crust is sturdy enough for you to pick up a slice and eat it with your hands. It’s not flimsy and weak, it’s thick with a slightly crisp outer layer. Perfect for a pile of toppings.
First, a layer of pesto. There is nothing pesto isn’t good on.
Then, a layer of goat cheese. Pesto + goat cheese = yesssss.
Next, a pile of cherries and tomatoes. So fresh. So colorful.
Finally, throw it in the oven for a bit. Patience.
Then, it’s DINNER! Oh and don’t forget the balsamic reduction drizzle because that stuff makes life, life.
Enjoy the deep, delicious flavors of this Roasted Cherry Polenta Pizza for dinner or an appetizer! Tweet this
Roasted Cherry Polenta Pizza
Makes 1 (9” diameter) pizza
- Polenta Crust:
- 1 cup water
- 1 3/4 cup vegetable broth
- 1 cup cornmeal
- ½ teaspoon salt
- Pizza Toppings:
- 1 1/3 cups fresh cherries (~27 cherries), pitted & halved
- 2/3 cup cherry tomatoes (~15 tomatoes), halved length-wise
- 3 tablespoons pesto
- 2 oz goat cheese
- Balsamic reduction
- In a saucepan over medium-high heat, bring vegetable broth and water to a simmer. Whisk in cornmeal and salt and continue whisking for 2 minutes to make sure all the lumps are broken up. Reduce heat to medium-low and continue whisking occasionally for 10 minutes, until firm.
- Grease a 9” diameter spring form pan with olive oil. Scoop in polenta and spread out evenly into the bottom of the pan.
- Top with pesto, goat cheese, cherries and tomatoes. Preheat oven to 400F. Bake for 45-55 minutes. Drizzle with balsamic reduction, slice and serve.