- 850ml vegetable stock
- 1 tbsp olive oil, plus extra for brushing
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 250g (1 1/2 cups) fine gluten-free polenta
- 4 tbs basil pesto
- 200g fresh mozzarella, drained and sliced
- 4 Swiss brown mushrooms, brushed clean and sliced
- 3 tbs sundried tomatoes, drained and sliced
- 2 tbs olive oil
- 1 handful basil leaves
To make the base, line a large round baking tray with greaseproof paper. Combine the stock, olive oil, salt and pepper in a saucepan. Bring to the boil over a moderate heat, stirring frequently. Once boiling, whisk in the polenta in a slow, steady stream until fully incorporated into the stock.
Cook over a slightly reduced heat, whisking constantly, for about 3-5 minutes, or until the polenta is thick and smooth.
Spoon the polenta onto the prepared tray, spreading it out into a thin, even round layer with a spatula. Loosely cover with cling wrap and chill for 30 minutes.
After chilling, preheat the oven to 220C (425F).
Brush the top of the base with some olive oil before baking for 20-25 minutes until dry to the touch and golden. Remove from the oven and transfer to a wire rack. Increase the oven temperature to its highest heat.
Spread the top of the base with pesto. Top with mozzarella slices, mushrooms and sundried tomatoes, and season well.
Drizzle with olive oil before baking for 8-10 minutes, or until the cheese is melted and the mushrooms are coloured and tender. Remove from the oven and top with basil leaves before serving.