Description
A rustic pizza made in a cast iron skillet with a polenta crust topped with bitters blistered shishito peppers, goat cheese, caramelized onions and a tomato chili sauce.
Ingredients
Scale
- 1 cup Hayden Flour Mills polenta
- 3 cups water
- 1/2 tsp salt (plus more to taste)
- 2 Tbs butter
- 1 cup shishito peppers, stems removed
- 3 tsp grapeseed oil (divided three ways)
- 18 drops AZ Bitters Lab Mas Mole Bitters (divided three ways)
- 1 medium yellow onion, sliced into rings
- 3 – 4 oz goat cheese (to your liking)
- 1/4 cup sweet chili sauce
- 1 Tbs tomato paste
Instructions
- The night prior to preparing this dish, soak the polenta in enough water until completely covered. This will soften the polenta and cut cooking time the next day. Drain it before using it and follow the rest of the recipe as follows.
- Heat 3 cups of water in a large saucier or pot until a gentle boil then sprinkle in the polenta and 1/2 tsp salt constantly stirring until fully added and reduce heat to medium / medium low once the polenta starts to bubble. Continue stirring polenta every 10 minutes or so for a half hour until the polenta is nice and thick and soft, then stir in 2 Tbs butter.
- Preheat oven to 375F.
- Heat a cast iron skillet over high heat until searing hot, then add in 1 tsp grapeseed oil and add in the shishito peppers, frequently tossing and add in 8 drops of the Mas Mole bitters. Cook until the peppers are blistered and slightly softened. Then, remove from skillet and place in a bowl on the side to reserve for later.
- To the same skillet, add in another teaspoon of oil along with the onion slices and another 5 drops of bitters and continue cooking over medium high heat, stirring occasionally to caramelize the onions. This process takes 5 to 10 minutes. Once caramelized, add the onions to the bowl with the blistered shishitos.
- Next, remove the pan from the heat and add in the remaining teaspoon of oil, coating the entire inside of the pan. Then, add the polenta to the pan, smoothing out so that it it’s an even thickness in the pan. Scatter the shishitos and onions over the top of the polenta like it’s a pizza and place in the oven to bake at 375F for 15 minutes. The polenta should be firm and hold its shape, but not dry and hard. It should still be soft in the middle.
- Combine the sweet chili sauce, tomato paste and 5 drops of bitters in a small container. Once the pizza is cooked, top with goat cheese and a liberal drizzle of the sweet chili sauce with bitters that you just made.
- Serve and enjoy!
- *the longer the pizza sits after cooking, the firmer the polenta will be. If you like polenta soft, serve immediately. If you like it firmer, let it cool for 15 or 20 minutes.
- Prep Time: 20 mins
- Cook Time: 85 mins
- Category: Entree
- Cuisine: American