Pepperoni Polenta Pizza

Pepperoni Polenta Pizza

CHEF17411 0

"Quick and easy to make pizza with much more character than a normal slice of pepperoni pizza!"

Ingredients 20 m {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the polenta, water and salt in a saucepan, and bring to a boil. Cook, stirring constantly for 3 to 5 minutes, until thick. Pour into a pie plate or shallow baking dish. Cover with plastic wrap, and refrigerate until chilled.
  2. Preheat the oven to 450 degrees F (220 degrees C). Heat oil in a skillet over medium heat. Add the onion and bell pepper, and cook, stirring until onion is soft. Set aside.
  3. Spread the marinara sauce over the chilled polenta 'crust'. Top with the onion and pepper mixture, pepperoni, tomato and oregano. Season lightly with salt and pepper.
  4. Bake for 10 minutes in the preheated oven. Sprinkle cheese over the top, and continue to bake for an additional 2 to 3 minutes, until cheese is melted. Cut into 6 wedges, and serve hot.
Tips & Tricks
Fresh Tomato and Basil Pizza

Make a simple homemade pizza with fresh basil and cherry tomatoes.

Flag Pizza

See how to make the world’s most patriotic pepperoni pizza.

Rate recipe

Your rating


Reviews 25

  1. 29 Ratings


This was very tasty, but what isn't with salami, peppers and cheese on it? I made my own tomato sauce and couldn't be bothered to get the frying pan out so I skipped the onions and put the peppers on fresh. They were still nice and crunchy when it came out and that's how I prefer my vegetables. The flavours went really well with polenta and the 2 of us gobbled the whole thing up for lunch (I don't think you could feed six people with this). My only negative remark is that the name 'pizza' and the accompanying picture, which is clearly of a regular pizza, are a little misleading. The 'crust' comes out soft and soggy, the same texture as warm polenta. I meant to take a photo of it for this site but I didn't quite manage to take the slices out in one piece so I gave up on that. Anyway, if you don't expect to get a 'pizza' out of this, you'll really enjoy it. My boyfriend rated it 5 stars and was happy there was little washing up (especially with the frying stage skipped). I'll make this again, but probably won't ever serve it to company because of the sogginess. Thanks a lot for the recipe.


Great recipe! I had a taste for polenta and am very glad I chose to make this. It was a fast, simple, delicious meal. I actually left out the pepperoni, though, as I am somewhat of a vegetarian, and the dish still had a great flavor. Thanks!


Very tasty. I would have liked it a little firmer though, but I used cornmeal instead of real polenta so maybe that had something to do with it. But still turned out well.