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Fun recipe! And terrific for using leftover polenta or when you need a delicious appetizer or first course for a get-together. As with pizza, you certainly forgo my topping suggestion--but let me tell you, it's insanely good! You'll want these babies again and again...



Ingredients: 2 cups prepared polenta, 3 shallots, 2 cups shredded kale, 2 cups shredded mozzarella, 2 tbsp. olive oil, 1 tsp. minced garlic, 1 tsp. sugar, 1/4 cup chopped pistachios, chili flakes (optional).

Makes 8, 3-inch mini pizzas.

1. Make the crusts: Preheat the oven to 375* F. Scoop 1/4 cup of the polenta onto a parchment paper-lined baking sheet. Scoop the polenta onto the baking sheet, about 1/4 cup for each crust (use leftover polenta, or make some--click HERE). Wet your fingertips with olive oil, pressing down to flatten the crusts to approximately 1/3 inch (thicker than pie crust). Refrigerate for 1 hour or up to overnight. Bake for 20-25 minutes, until crusts are firm and golden around the edge. Remove.

2. Make the veggies: Add the olive to a skillet pan over medium-low heat. When shimmering, add the shallots and sugar. Cook for 5-7 minutes, until softened and caramelized. Remove to a plate. In the same skillet pan, heat 1 tbsp. of olive oil with the garlic for 1 minute or so. Turn heat to medium. Add the shredded kale and cook until wilted--about 4 minutes.

3. Assemble pizzas: Build each mini pizza first, with mozzarella cheese. Add kale on top of that, followed by the shallots. Bake for 5 minutes or until the cheese is melty. Remove and immediately sprinkle over chopped pistachios and chili flakes if you like.


  1. The crusts cook better if chilled first (but they will remain slightly delicate--since they have no gluten, after baking).

  2. If you don't love kale, substitute it with spinach or arugula.

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