30 Min
very easy
4 People
Rating starstarstarstarstar
Polenta-crust pizza topped with garlic mushrooms, zucchini ribbons and feta cheese. Served with a fresh garden salad.
1. Set oven to 200°C. 

Heat a frypan with 1 tbsp butter over medium heat. Slice garlic and mushrooms. Add to pan as you go and cook for 4-5 minutes, or until softened. Add stripped thyme leaves.

2. Bring 1L water to the boil in a saucepan. Gradually whisk in polenta and reduce heat to low. Season with salt and pepper, cook for 4 minutes, stirring, or until thickened.

3. Pour even amounts of polenta over 1 large, lined oven tray (alternatively 2 smaller trays). Spread out to a 3mm-thick rectangle.

4. Slice onion and capsicum. Ribbon zucchini using a peeler. Spread each pizza with tomato passata, top with feta and vegetables. Bake in oven for 10 minutes, or until golden.

5. Slice cucumbers and toss with mesclun leaves, 1/2 tbsp vinegar and 1 tbsp olive oil.

6. Serve pizza in slices with a side of salad.

The polenta should be quite a thick consistency before spreading as a base.
From your box:
garlic 1 clove
mushrooms 300g
thyme 1/2 packet

polenta 1/2 packet (250g)

red onion 1/2
red capsicum 1/2
zucchini 1/2
tomato passata 1 jar (350g)
marinated feta cheese 1/2 tub

baby cucumbers 1/2 punnet
mesclun leaves 1/2 bag (100g)

From your pantry: olive oil, salt, pepper, butter, apple cider vinegar