500g Polenta Bramata

1 pack of black, pitted olives (not preserved in oil)

1 jar of capers

1 pack of date tomatoes, washed and halved

2-3 fresh pepperoncini peppers, chopped

ca. 150g grated parmesan or vegan grated cheese

1 ½ tablespoons of fat-free instant vegetable stock

2 tablespoons of Italian seasoning (free from salt or flavour enhancers)

Olive oil

For the vegan option some mixed coarse pepper (from a pepper mill) and pizza or pasta seasoning will be required.


Preheat the oven to 230°C (if possible, use the grill, otherwise select upper and lower heat)

Add 1 litre of water to the pan along with the vegetable stock, Italian seasoning and chopped pepperoncini, and bring to the boil

With a wooden ladle, stir in the polenta and three to four tablespoons of olive oil

Switch off the stove or turn the heat down low. Keep stirring until all of the water has evaporated

The maize should be cooked al dente, and should not go soft.

Transfer the maize mixture to a baking tray which has been ready covered with baking paper, and spread to a height of approximately 1.5cm.

Lightly sprinkle with parmesan and press in with a fork

Top with an even amount of olives and capers, and press in, either with a fork or by hand

Add the halved date tomatoes and gently press in

Sprinkle the pizza with additional parmesan

(vegan grated cheese should be lightly seasoned with pizza or pasta seasoning and some pepper)

Carefully cover the pizza with a small amount of olive oil (one drop at a time)

Cook in the lower part of the oven for approximately 20-30 minutes (time may need to be adjusted based on the oven – check regularly until the crust is crispy and the pizza is golden brown)

Slice or break off a piece and serve with some green salad and a glass of Italian red wine (can also be had as an aperitif)

This meal keeps well and can be wrapped in foil, stored in the fridge, and re-heated to 40°C the next day.