Good things come in small packages and this can’t be truer when it comes to these Polenta Flatbread Bites. Pour yourself a glass of Prosecco Superiore and enjoy these delicious bites! Sponsored by Santa Margherita US
Roasted Bell Pepper Herb Pesto
3 large cloves garlic, peeled
2 red bell peppers, roasted, peeled, stemmed and seeded
1/4 cup walnuts, toasted
2 teaspoons red pepper flakes
1 tablespoon balsamic vinegar
1/2 cup parsley leaves, picked and cleaned
1/2 cup fresh basil leaves, picked
1/2 cup olive oil
1 lemon, zested and juiced
2 tablespoons Parmesan cheese
Salt and fresh cracked pepper to taste
In a blender or food processor, blend garlic cloves, bell peppers, walnuts and red pepper flakes until finely chopped.
Add in balsamic vinegar, parsley and basil, pulsing again until finely chopped.
Stream in olive oil until mixture is smooth. Season with lemon zest/juice, Parmesan cheese, salt and pepper.
Pesto will keep in an airtight container in the refrigerator for about 5 days.
Parmesan Crusted Polenta Flatbread “Bites” Stuffed With Roasted Garlic and Italian Sausage *Paired with Prosecco
12 stuffed bites
1 packet active dry yeast
5 roasted garlic cloves, smashed fine
2 teaspoons minced fresh rosemary
1 teaspoon honey
3/4 cup finely ground cornmeal, plus more for rolling
1 1/4 cups all-purpose flour, plus more for rolling
1 teaspoon sea salt
3/4 cup warm water
1 to 2 tablespoons olive oil, plus more for brushing
1/2 pound hot Italian sausage
3 cups sliced dark greens (kale, chard, or spinach)
1/2 cup chopped white onion
1/2 cup chopped bell pepper (green, yellow, or orange)
2/3 cup fresh pizza sauce
2/3 cup freshly grated Parmesan
1/2 cup fresh mozzarella cheese, grated fine
1/2 cup freshly grated Parmesan
Salt and pepper to taste
Prepare dough by mixing together yeast, roasted garlic, rosemary, honey, cornmeal, flour and salt until incorporated.
Using a wooden spoon, stir in warm water and olive oil until mixture forms a ball. Knead on a floured surface for about 2 to 3 minutes until dough forms.
Coat a bowl with olive oil, place dough inside and cover with a damp towel or plastic wrap. Allow to rise for about an hour until dough has doubled in size.
Preheat oven to 400 degrees, and lightly brush a muffin tin with olive oil.
Meanwhile, prepare filling. Heat a large skillet over high heat and cook sausage, onion and bell pepper until caramelized and sausage is cooked through.
Lastly, toss in greens, cooking until wilted. Season mixture with salt and pepper.
Sprinkle a work surface with a mixture of cornmeal and Parmesan cheese. Roll out dough to 1/8-inch-thick rectangle. Slather dough with pizza sauce and top with sausage mixture, a hefty sprinkling of Parmesan and mozzarella cheese.
Starting at the end closest to you, carefully roll dough into a cylinder and use a sharp serrated knife to cut 1-inch-thick pieces. Place each bite in prepared muffin tin, brush with olive oil and sprinkle with more Parmesan cheese. Bake until golden and bubbly, 15 to 20 minutes. Serve warm alongside Roasted Bell Pepper Herb Pesto for dipping.
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