Pizza is often a favourite food for many Australian families. This recipe, using a polenta base and topped with ample vegetables, is a healthier version everyone can enjoy. Polenta is made from corn, it is a traditional staple food from Northern Italy.
Pre-heat oven to 180°C (160°C if fan-forced).
Place pumpkin, eggplant, capsicum and mushroom onto a lined baking tray. Drizzle with olive oil and sprinkle with thyme. Cook in the oven for approximately 20 minutes or until cooked through. Remove from oven and set aside.
To make polenta base. Heat milk and water in a saucepan. Add polenta. Cook for 3-5 minutes, stirring continuously, or until thick. Remove from heat. Add garlic, chives and parmesan. Stir to combine.
On a lined baking tray, spoon polenta mixture into 4 even circles, approximately 1cm thick. Cook under the grill for 10 minutes or until golden.
To serve, distribute roasted vegetables between the 4 bases. Top with sundried tomato, fetta and basil.