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Caramelized Shallot & Fig Polenta Pizzas with Thyme & Pine Nuts

Top withshallots, sliced figs, fresh thyme, and pinenuts. Now caramelize the shallots. Line 2 large baking sheets with parchment paper. Combine the water, vegetable broth, polenta, 1 tablespoon of olive oil, basil, thyme, garlic powder, onion powder, and salt in a medium pot. Spoon the polenta into 1/2 cup measuring cup. Repeat with the remaining polenta until you have 8 crusts. Once it is preheated, bake the polenta crusts for 20 minutes and then remove from the oven. Add the shallots and let them cook, stirring occasionally, for about 15 minutes or until they are brown and caramelized. Bake the pizzas for 10 minutes or if you want crispier pizzas you can pick up and eat, you may want to bake for 15 minutes

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