Ingredients

• 1/2 cup instant plain polenta
• 1/2 tsp. salt
• 1/2 cup thinly sliced onion
• 1/4 cup diced red and/or green bell pepper
• 2 tsp. olive oil
• 1/2 cup prepared marinara sauce
• 10 slices reduced-fat pepperoni
• 1/3 cup seeded and diced tomato
• 1/4 tsp. dried oregano
• 1/2 cup shredded reduced-fat mozzarella

Preparation

Preheat oven to 450˚. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9″ pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.