Polenta Pizza with Olives

150 g polenta
750 ml vegetable stock
A few artichokes in oil
A few red and yellow cherry tomatoes
3 sprigs of thyme
3 tbsp black olives
100 g Allos Hofgemüse spread (Meike’s Sweetcorn, Pepper and Chilli)
Freshly ground pepper 

1. Preheat the oven to 180°C (top/bottom heat). Bring the polenta to the boil with the stock and a little salt. Cook for around ten minutes and then simmer on a low heat for around five minutes. The dough should be nice and thick.

2. Cover a baking tin with baking paper and arrange the porridge in circular discs with a diameter of approximately 7–8 cm and a thickness of 0.5 cm. Bake in the oven for ten minutes.

3. Meanwhile, chop the artichokes into small pieces and halve the cherry tomatoes. Pluck the leaves from the thyme sprigs.

4. Take the polenta out of the oven. Top with a layer of Allos Hofgemüse spread, add the artichokes, tomatoes and olives, and then garnish with the thyme leaves. Season with salt and pepper, and then bake for another ten minutes.