VEGAN: Caramelized Shallot And Fig Polenta Pizzas With Thyme And Pine Nuts

A unique summer pizza made off the finest summer vegan ingredients.

v 016dPizza is of course one of the easiest dishes you can prepare for any day, time or occasion. And it never gets out of date. And I certainly don’t get tired of having pizza. But it is also fun to give the pizza a different touch.

This recipe is actually one great example of giving pizza different touch or rather twist. It being mini is just adorable. But it is elegant looking and very appetizing. You need worry not preparing them, as like every other pizza recipes; they are very simple to make especially when you are too lazy to stay cooking in the kitchen.

If you have no polenta pizza or if you are not really into polenta crusts, you can always go for any vegan pizza dough you can get a hold off.

Check out the recipe below.

Caramelized Shallot And Fig Polenta Pizzas With Thyme And Pine Nuts



polenta pizza

2 cups water

1 1/2 cups vegetable broth

1 cup polenta/cornmeal

2 tablespoons olive oil, divided

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

4 large shallot bulbs, thinly sliced

4 to 5 figs, thinly sliced

fresh thyme

pine nuts

cheese sauce

1 cup raw cashews

1/2 cup + 2 tablespoons water

4 tablespoons nutritional yeast

2 teaspoons white miso

salt to taste

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Line 2 large baking sheets with parchment paper.

Combine the water, vegetable broth, polenta, 1 tablespoon of olive oil, basil, thyme, garlic powder, onion powder, and salt in a medium pot. Whisk over medium-high heat until the mixture gets very thick, about 8 minutes. If it starts to bubble and sputter, turn the heat down and continue to whisk. Once it is very thick, remove from the heat.

Spoon the polenta into 1/2 cup measuring cup. Once it is almost full ( you want slightly less than a 1/2 cup per crust), scoop it onto the prepared baking sheet an use your spoon or a rubber spatula to spread into a 5-inch circle. Repeat with the remaining polenta until you have 8 crusts. Place the pans in the refrigerator and chill for at least 20 minutes or until ready to use (no more than 5 or 6 hours, though).

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Once you are ready to start preparing dinner, preheat the oven to 350 F. Once it is preheated, bake the polenta crusts for 20 minutes and then remove from the oven.

While they are baking, you can make your cheese sauce. Combine the cheese sauce ingredients in a food processor or blender and process/blend until smooth. Set aside.

Now caramelize the shallots. Heat the remaining olive oil in a frying pan over medium heat. Add the shallots and let them cook, stirring occasionally, for about 15 minutes or until they are brown and caramelized. Add salt to taste and remove from the heat.

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Once the crusts have cooked, increase the oven temperature to 425 F. Spread the cheese sauce on top of each crust. Top with shallots, sliced figs, fresh thyme, and pine nuts. Bake the pizzas for 10 minutes or if you want crispier pizzas you can pick up and eat, you may want to bake for 15 minutes. Serve immediately. Enjoy!


A very big thank you to for this vegan polenta pizza recipe.