If you’ve never made a pizza with a polenta crust, you’re in for a surprise — the kind that’s crispy on the outside, tender in the center, and full of flavor from the very first bite. This Polenta Pizza with Bacon & Spinach takes everything you love about pizza night and gives it a rustic, golden upgrade.
Instead of a traditional dough base, this recipe starts with coarse cornmeal slowly cooked into a thick, creamy polenta, then spread and baked into a sturdy crust. The result? A naturally gluten-free foundation with a slightly crisp edge and a mellow, earthy flavor that pairs beautifully with savory toppings.
What makes this version especially satisfying is the contrast of textures: crispy pancetta, tender spinach, caramelized onion, and melty plant-based mozzarella all layered over the golden polenta base. It’s hearty enough for a main course, yet feels light and balanced thanks to the simple ingredients.
This dish also shines in its versatility — perfect for brunch, lunch, or dinner, and easy to customize with whatever’s in season or already in your fridge. Whether served warm or at room temperature, it’s a crowd-pleaser that looks impressive without being fussy.
Recipe
How to Prepare
Prepare a baking tray lined with baking paper.
In a medium saucepan, combine milk with 20 fl oz. (600ml) water and a pinch of salt. Bring to a near boil over medium-high heat.
Lower heat to medium and whisk in cornmeal gradually. Simmer on low, stirring often, for 10-15 minutes, until thick. Add more water if needed for a thick oatmeal-like consistency.
Stir 1 tbsp. olive oil into the polenta. Spread it on the prepared sheet to ½-inch thickness. Season with salt and pepper. Cover and refrigerate until firm, at least 1 hour.
Preheat the oven to 450°F (230°C). Bake the crust for 25-30 minutes until golden.
Meanwhile, heat 1 tbsp. olive oil in a skillet over medium. Sauté onion and pancetta for about 10 minutes, until browned. Remove with a slotted spoon. In the same skillet, sauté spinach until wilted and season with salt and pepper.
Remove polenta crust from the oven, top with cheese, then add pancetta, onion, and spinach.
Return to the oven for 2-3 minutes, until the cheese melts. Slice and serve warm or at room temperature.
