Ingredients

• 2 cups HeartActive milk
• 1/2 cup water
• 3/4 cup quick cooking polenta (cornmeal)
• 2 tablespoons salt reduced tomato pasta sauce
• 1/3 cup grated Cracker Barrel vintage light cheese
• 25g baby spinach leaves
• 1/2 red capsicum, finely sliced
• 50g button mushrooms, sliced
• 4 pitted olives, quartered
• 1/2 red onion, cut into thin slivers
• 2 (40g) fat free pickled artichoke hearts, quartered
• 1/4 cup basil leaves, torn

Method

1. Bring HeartActive and water to a gentle simmer in a large saucepan. "Rain" in polenta whisking continuously until smooth. Stir for 2-3 minutes until very thick. Spread into a 20cm round on a baking paper lined pizza pan or oven tray. Refrigerate for 30 minutes until cool.
2. Spread polenta with sauce, then top with half the cheese, spinach, capsicum, mushrooms, olives, red onion, artichokes and remaining cheese.
3. Bake at 200°C for 15 minutes until golden. Sprinkle with basil leaves and cut into wedges.