Pesto Pizzettas
(from SarahLeigh’s recipe box)
leftovers reheat well the next day, could also use onions, mushrooms or sun-dried tomotoes
Source: biggest loser
Prep time: 5 minutes
Cook time: 20 minutes
Serves 12 people
Categories: Appetizer
Ingredients
- 1 tube (24 oz) precooked, ready to heat polenta, cut into 12 1/2 in. slices
- 1/4 cup marinara sauce
- 2 tbsp Pesto
- 1/4 roasted red bell pepper, in thin strips
- 4 artichoke hearts, thinly sliced
- 1/4 cup mozzarella cheese
- Basil and Thyme
Directions
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Preheat oven to 400
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Spray polenta sliced with olive oil and place them on baking sheet.
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Bake for 8 minutes, flip and bake 8 more min
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Remove from oven and turn on broiler.
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top each polenta with 1 tsp sauce, 1/2 tsp pesto, strip of pepper, artichoke slices and 1 tbsp of cheese.
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Broil for about 3 minutes, remove and top with herbs