For those with gluten intolerance and veggies , this pizza dough made with polenta and sheep cheese will make people happy.
Preparation time: 20 minutes
Cooking time: 15 minutes
For 4 people
In a large saucepan, bring the milk and water to a simmer , season with salt and pepper . Add the polenta all at once and cook, stirring constantly, until the polenta is creamy.
Off the heat, add the butter and 60g of grated Pure Pyrenees Sheep . Mix then spread on a baking sheet covered with baking paper in two oval pizzas 0.5 cm thick.
Preheat the oven to 240 ° C.
Meanwhile, cut the courgettes into slices and the asparagus into slices.
Garnish the pizzas with tomato paste , then arrange the vegetables alternately with the Pure Pyrenean Sheep cut into pieces. Pour a drizzle of olive oil on top , then bake for 5 to 10 minutes while the whole is browned and the cheese melts. Serve hot.
A little extra: to easily spread the polenta , use the back of a wet spoon. Serve with a sprinkle of Pure Sheep shavings and pesto .
Also discover the easy racette of gluten free and healthy kiwi bars .