Polentizza with Creamy Spinach Sauce and Marinated Asparagus


Don’t worry, it’s not that complicated as it sounds 🙂

The polentizza gives a different pizza experience, so please note that the role of this polenta crust is not to substitute the taste and texture of the regular pizza dough. But bare with me and you will experience an amazing taste because this polentizza is a flavor bomb!



Polentizza with Creamy Spinach Sauce and Marinated Asparagus


Servings: 1 medium sized polentizza



For Polenta crust

120g polenta

300ml water

1/4 tsp garlic powder

1/4 tsp paprika

salt and black pepper to taste


For marinated asparagus:

5 asparagus stalks, trimmed

1 garlic clove, chopped

pinch of salt

few drops of olive oil


For Creamy Spinach base

2 handfuls of baby spinach, chopped 

4 Tbsp oat cream for cooking

1/2 tsp soy sauce


For rest of toppings

tomato sauce

zucchini, sliced

tomato, sliced

onion, sliced into half rings

sweet corn



Step 1. Make Polenta Crust

Preheat the oven on 200.

Add the polenta, water and spices in a pot and cook on medium heat, stirring constantly, until smooth and thick. The mixture should become stiff but stirrable. Set aside just for 2-3 min until it’s cool enough (but not too cool) and spread it evenly on a pizza pan (around 6-7mm thick). You can make a thicker crust if you want; I like my polentizza with a thinner crust and greater accent on the toppings.

Place in the oven and bake for 20-25min or until slightly golden at the edges.

Step 2. Marinate the Asparagus

Mix all ingredients in a small bowl and set aside.

Step 3. Make Creamy Spinach Sauce

In a small saucepan, add a little coconut oil (around 1/5 teaspoon) and heat on medium-high heat. Add the spinach and saute for a couple of minutes, while stirring. Turn down the heat to medium, add the oat cream and soy sauce and simmer for 5min, constantly stirring. Set aside.

Step 4. Prepare the rest of the toppings – use whatever you like best on pizza.

I used sliced zucchini, sliced tomato, sliced onion and sweet corn.

Step 5. When baked, top the polenta crust with your favorite tomato sauce. On top of the tomato sauce, using a teaspoon carefully spread the creamy spinach sauce (must be warm to spread well, because it thickens as it cools). Next add zucchini slices, tomato slices, sweet corn, onion slices and at the end add the marinated asparagus. Sprinkle with some oregano or basil and put in the oven for 15min more, or until the toppings are baked to your liking.