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Mini Margherita Polenta Pizzas

This is another recipe that will be in my cookbook. I thought I’d give you a little sneak peak. It is perfect for an after-school snack or for an appetizer to an Italian dinner. Either way it is delicious. Another thing, there are only four ingredients.

  • 1 precooked polenta log
  • 1 14.5 can tomatoes, diced
  • 8 oz. Miyoko’s Vegan Mozzarella
  • All-Purpose Seasoning

Preheat oven to 350 degrees.

Slice polenta into 1/2-inch rounds.

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Place polenta round on prepared baking sheet (parchment paper/silicone mat).

Sprinkle All-purpose Seasoning on top of the rounds.

Layer diced tomatoes and pieces of the mozzarella. Sprinkle all-purpose seasoning on top of the tomatoes and cheese.

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Bake for 25 minutes.

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