Multicooker pizza with sheep’s milk cheese

Name: Multicooker pizza with sheep’s milk cheese
Ingredients: 200 g flour; 10 g fresh yeast; 1 teaspoon sugar; 125 ml warm water; 2 tablespoons oil; 1 pinch of salt; 3 fresh mushrooms; 50 g corn kernels; 100 g summer sausage; 150 g sheep’s milk cheese; 4 tablespoons tomato paste; 1/4 teaspoon ground pepper; 1/4 teaspoon dried thyme; 2 teaspoons oil; 2 tablespoons flour

Pasta/Pizza - Multicooker pizza with sheep’s milk cheese by Pamela M. - Recipia

Multicooker pizza with sheep’s milk cheese has a thick crust and bakes for 20 minutes at 180°C. The center stays soft, the base is baked through, and summer sausage, mushrooms and corn go on top; it’s a thick-crust pizza baked in a multicooker. I used summer sausage; I slice the mushrooms thin. Prep: 20 minutes. Cook: 40 minutes. Rest: 45 minutes. Total time: 105 minutes. Makes: 2 pizzas. About 930 kcal and 37 g protein per serving.

Ingredients

For the dough

200 g flour
10 g fresh yeast
1 teaspoon sugar
125 ml warm water
2 tablespoons oil
1 pinch of salt

For the topping

3 fresh mushrooms
50 g corn kernels
100 g summer sausage
150 g sheep’s milk cheese
4 tablespoons tomato paste
1/4 teaspoon ground pepper
1/4 teaspoon dried thyme

For the bowl

2 teaspoons oil
2 tablespoons flour

Preparation

1. Put the yeast in a small bowl with the sugar, warm water, 2 tablespoons of oil and a pinch of salt. Stir and leave for 5 minutes, until the mixture starts to bubble. 2. Sift the flour into a large bowl, pour in the yeast mixture and stir until the dough comes together. Cover and leave to rise for 40 minutes. 3. Slice the mushrooms and sausage, drain the corn and grate the sheep’s milk cheese on the coarse side of the grater. 4. Mix the tomato paste with the pepper and thyme. The sauce should stay thick, not watery. 5. Divide the dough in two. Grease the multicooker bowl with a teaspoon of oil and dust it with a tablespoon of flour. Press half the dough into the bowl, add half the sauce and toppings, then close the lid and select MENU-BAKE, 180°C, 20 minutes. The pizza is ready when the base is baked through and the edges come away easily. 6. Take out the pizza and repeat with the other half of the dough and toppings, using another teaspoon of oil and a tablespoon of flour. Bake for another 20 minutes at 180°C with the lid closed.

Notes

For a meat-free version, replace the sausage with 100 g extra mushrooms; the crust contains gluten, and the sheep’s milk cheese contains dairy. Cut the pizza into slices and serve a green salad alongside. The mushrooms should be firm; if they’re still wet after cleaning, dry them well, as the water can soften the base. Sheep’s milk cheese can be salty, so taste it before adjusting the salt in the dough. The pizza keeps in the fridge for up to 3 days.