Polenta Chicken Skillet Pizza

Preheat oven to 400°F (200°C). Heat a cast iron skillet over medium high heat on stove. Heat a tablespoon (15 mL) of olive oil in pan. Turn pan to distribute oil around the bottom and the sides. Use a cast iron frying pan or non-stick oven-proof skillet, approximately 11-12 inches (28-30 cm).

Combine polenta, salt, and water in saucepan. Bring to a boil, whisking constantly. Cook 5 minutes, or until polenta is thickened. Use a spatula to spread polenta in the prepared skillet. Set in oven, and bake 25-30 minutes, or until beginning to brown on sides. Time may vary depending on actual oven temperature.

Slice boneless, skinless chicken breast into strips. Heat 1 Tbsp (15 mL) olive oil in skillet and saute in olive oil until cooked through. Set aside.

Remove skillet from oven, and spread polenta with Marinara sauce. Top with half of the grated mozzarella cheese (1 cup – 250 mL), cooked chicken strips, finely-sliced onion, slivers of red pepper and sliced zucchini. Top with rest of grated mozzarella cheese, grated Romano cheese and then oregano, basil and red hot chile pepper flakes (optional).

Return to oven, and bake another 20-30 minutes more, or until cheese is melted and slightly browned. Cool 10 minutes before slicing and serving.