You will need: Firebricks / spacer grate
Top heat: approx. 250-300°C
Preheating: approx. 30 minutes
Working hours: 15 minutes
Baking: ca. 20-25 minutes

Ingredients (for one baking tray)

• 900 ml vegetable stock (preferably home-cooked)
• 2 tbsp olive oil + 2 tbsp for the baking tray
• 300 g instant polenta
• 150 g crème fraîche 
• 1 red onion
• approx. 250 ml strained tomatoes 
• 180 g olives (e.g. olives with herbs)
• 50 g capers (in vinegar brine)
• 125 g mozzarella (or buffalo mozzarella)
• Salt, pepper

Heat the Merklinger to approx. 250-300°C.

Brush a baking tray with olive oil.

To make the polenta, pour the vegetable stock into a large pan with the olive oil and bring to the boil. The vegetable stock should be well seasoned. Pour in the corn semolina and stir with a whisk for approx. 3 minutes over a medium heat until the mixture becomes creamy. As soon as the polenta thickens, stir in the crème fraîche and season again with salt and pepper.

Now spread the polenta evenly onto the prepared baking tray using a pastry card.

Peel and halve the onion and cut into thin slices. Season the tomato purée with salt, pepper and oregano and spread over the polenta. Drain the capers, olives and mozzarella and spread on top with the onions.

Place the tray on the spacer rack on the firebrick and bake the polenta pizza for approx. 20-25 minutes.