Pizza in a multicooker, with a simple crust and topping of salami or ham, is prepared without using a traditional oven. The dough is allowed to rise for about an hour, then divided into six pieces and rolled out. From experience, the baking time may be shorter than initially set, and the crust did not stick at all to the greased bowl of the multicooker.
Quick Info
Preparation time: approximately 1 hour, including dough rising
Baking time: 20 minutes, depending on the appliance
Total time: approximately 1 hour and 20 minutes
Servings: 6 pieces of dough
Difficulty: easy
Recipe type: multicooker pizza, suitable for Philips Multicooker
Ingredients
For the crust:
500 g flour
250 ml warm water
1 packet of dry yeast
1 teaspoon of salt
1/2 teaspoon of sugar
Oil, for the dough and for greasing the bowl
For the topping:
200 g canned mushrooms
100 g corn
200 g salami or ham
50 g sliced olives
150 g mozzarella
4 tablespoons of ketchup
The mushrooms must be well drained before use. If they retain too much liquid, the crust and topping may become too wet during baking. The mozzarella is grated for easier distribution over the pizza.
Preparation method
1. Prepare the dough
Place the sifted flour in a large bowl. Add the oil, salt, dry yeast, and sugar, then pour in the warm water. Mix and knead until you obtain an elastic dough that does not stick to your hands.
Do not use hot water, as it can affect the yeast. The water should only be warm.
Cover the bowl with a clean towel and let the dough rise for about an hour. If you do not have enough time, you can skip this step and use the dough immediately.
2. Divide the dough
After rising, divide the dough into six equal parts. Roll out each piece with a rolling pin.
Depending on the size of the bowl and the desired thickness, the dough can be rolled out thinner or a bit thicker. The important thing is that it can be easily placed in the multicooker bowl.
3. Prepare the pizza in the bowl
Grease the multicooker bowl with a little oil. Place the rolled-out dough in the bowl, then apply the ketchup using a brush.
Add half of the grated mozzarella, then add the salami or ham, the drained olives, the well-drained mushrooms, and the corn. Sprinkle the remaining mozzarella on top and decorate with a little ketchup.
The topping should be distributed as evenly as possible, without being placed in a very thick layer in one area. This way, the pizza cooks more evenly in the bowl.
4. Set the multicooker
Close the appliance and press the MENU button. Select the BAKE program and the temperature of 180 degrees.
Press COOKING TIME and set it to 20 minutes. Check the pizza before the time is fully up, as some multicookers bake faster. In the case of the appliance used for this recipe, the baking time was shorter, and the crust did not stick at all to the bowl.
When the pizza is ready, carefully remove it from the bowl and let it cool slightly before slicing. If you divided the dough into six pieces, the other portions can be prepared in turn, depending on the capacity of the bowl and how you use the multicooker.
Why I make this recipe often
I love this pizza because it is made with common ingredients and does not require a traditional oven. The dough is simple, and the topping can be prepared quickly, especially when using canned mushrooms and grated mozzarella.
It is also a practical recipe for days when I want homemade pizza but do not need a very large amount. The six pieces of dough can be rolled out according to the desired size, and the baking time remains relatively short.
Tips and variations
Tips
Drain the mushrooms and olives well before placing them on the crust. Excess liquid can make the topping watery and prevent the crust from baking evenly.
Grease the bowl with a little oil before placing the dough. In this recipe, the crust did not stick to the bowl, but greasing remains important for easier removal of the pizza.
Watch the pizza before the end of the 20 minutes. The time may vary from one multicooker to another, even if the program and temperature are the same.
If you skip the rising, the dough can be used immediately, according to the recipe. However, the one-hour rising remains the recommended step when you have time.
Substitutions
Salami can be replaced with ham, as specified in the recipe. Ketchup is used both for the pizza base and for the decoration on top.
Canned mushrooms can be used directly after draining. The corn and olives are added along with the rest of the topping, in the indicated quantities.
Variations
You can change the ratio between salami or ham and the vegetables already included in the recipe without altering the dough. For a pizza with a thinner crust, roll out the piece of dough more with the rolling pin.
If you prefer a simpler topping, you can use just ketchup, mozzarella, and salami or ham. The basic quantities remain the same, and the other ingredients can be reduced according to taste and how loaded you want the pizza to be.
Serving ideas
Pizza is served hot, after being removed from the bowl and sliced. It can be eaten plain, as it already has mozzarella, meat, mushrooms, corn, and olives. For a quick meal, it is sufficient as is.
Frequently asked questions
1. Can I skip the dough rising?
Yes. The recipe allows for using the dough immediately if you do not have time to let it rise. If you have time, let it sit covered for about an hour before dividing it.
2. Why do the mushrooms need to be well drained?
Canned mushrooms retain liquid, and this can excessively moisten the topping and crust. Drain them well before placing them in the bowl.
3. Does the pizza bake exactly for 20 minutes?
20 minutes is the set time in the recipe, at the BAKE program and a temperature of 180 degrees. In practice, the pizza may be ready sooner, depending on the multicooker. Check the baking before it is finished.
4. Does the crust stick to the multicooker bowl?
In the experience on which this recipe is based, the crust did not stick at all. The bowl should be greased with a little oil before placing the dough.
5. How many pieces of dough are obtained?
The dough is divided into six equal parts. These are rolled out with a rolling pin before being used in the multicooker.
Nutritional values
The values are estimates and depend on the type of flour, mozzarella, salami, or ham used, and the amount of oil. For one serving, calculated by dividing the total quantity into six, the following estimates can be made:
Calories: 500–550 kcal
Proteins: 20–24 g
Carbohydrates: 70–78 g
Fats: 15–20 g
These values include the dough, mozzarella, meat, ketchup, and the topping mentioned in the recipe. Since the amount of oil is not specified, the estimate may vary.
Storage and reheating
Leftover pizza should be stored covered in the refrigerator and is best consumed within a short time. For reheating, it can be placed back in the multicooker until warm. Avoid adding water, as the topping and crust may become wet.
Quick Info
Preparation time: approximately 1 hour, including dough rising
Baking time: 20 minutes, depending on the appliance
Total time: approximately 1 hour and 20 minutes
Servings: 6 pieces of dough
Difficulty: easy
Recipe type: multicooker pizza, suitable for Philips Multicooker
Ingredients
For the crust:
500 g flour
250 ml warm water
1 packet of dry yeast
1 teaspoon of salt
1/2 teaspoon of sugar
Oil, for the dough and for greasing the bowl
For the topping:
200 g canned mushrooms
100 g corn
200 g salami or ham
50 g sliced olives
150 g mozzarella
4 tablespoons of ketchup
The mushrooms must be well drained before use. If they retain too much liquid, the crust and topping may become too wet during baking. The mozzarella is grated for easier distribution over the pizza.
Preparation method
1. Prepare the dough
Place the sifted flour in a large bowl. Add the oil, salt, dry yeast, and sugar, then pour in the warm water. Mix and knead until you obtain an elastic dough that does not stick to your hands.
Do not use hot water, as it can affect the yeast. The water should only be warm.
Cover the bowl with a clean towel and let the dough rise for about an hour. If you do not have enough time, you can skip this step and use the dough immediately.
2. Divide the dough
After rising, divide the dough into six equal parts. Roll out each piece with a rolling pin.
Depending on the size of the bowl and the desired thickness, the dough can be rolled out thinner or a bit thicker. The important thing is that it can be easily placed in the multicooker bowl.
3. Prepare the pizza in the bowl
Grease the multicooker bowl with a little oil. Place the rolled-out dough in the bowl, then apply the ketchup using a brush.
Add half of the grated mozzarella, then add the salami or ham, the drained olives, the well-drained mushrooms, and the corn. Sprinkle the remaining mozzarella on top and decorate with a little ketchup.
The topping should be distributed as evenly as possible, without being placed in a very thick layer in one area. This way, the pizza cooks more evenly in the bowl.
4. Set the multicooker
Close the appliance and press the MENU button. Select the BAKE program and the temperature of 180 degrees.
Press COOKING TIME and set it to 20 minutes. Check the pizza before the time is fully up, as some multicookers bake faster. In the case of the appliance used for this recipe, the baking time was shorter, and the crust did not stick at all to the bowl.
When the pizza is ready, carefully remove it from the bowl and let it cool slightly before slicing. If you divided the dough into six pieces, the other portions can be prepared in turn, depending on the capacity of the bowl and how you use the multicooker.
Why I make this recipe often
I love this pizza because it is made with common ingredients and does not require a traditional oven. The dough is simple, and the topping can be prepared quickly, especially when using canned mushrooms and grated mozzarella.
It is also a practical recipe for days when I want homemade pizza but do not need a very large amount. The six pieces of dough can be rolled out according to the desired size, and the baking time remains relatively short.
Tips and variations
Tips
Drain the mushrooms and olives well before placing them on the crust. Excess liquid can make the topping watery and prevent the crust from baking evenly.
Grease the bowl with a little oil before placing the dough. In this recipe, the crust did not stick to the bowl, but greasing remains important for easier removal of the pizza.
Watch the pizza before the end of the 20 minutes. The time may vary from one multicooker to another, even if the program and temperature are the same.
If you skip the rising, the dough can be used immediately, according to the recipe. However, the one-hour rising remains the recommended step when you have time.
Substitutions
Salami can be replaced with ham, as specified in the recipe. Ketchup is used both for the pizza base and for the decoration on top.
Canned mushrooms can be used directly after draining. The corn and olives are added along with the rest of the topping, in the indicated quantities.
Variations
You can change the ratio between salami or ham and the vegetables already included in the recipe without altering the dough. For a pizza with a thinner crust, roll out the piece of dough more with the rolling pin.
If you prefer a simpler topping, you can use just ketchup, mozzarella, and salami or ham. The basic quantities remain the same, and the other ingredients can be reduced according to taste and how loaded you want the pizza to be.
Serving ideas
Pizza is served hot, after being removed from the bowl and sliced. It can be eaten plain, as it already has mozzarella, meat, mushrooms, corn, and olives. For a quick meal, it is sufficient as is.
Frequently asked questions
1. Can I skip the dough rising?
Yes. The recipe allows for using the dough immediately if you do not have time to let it rise. If you have time, let it sit covered for about an hour before dividing it.
2. Why do the mushrooms need to be well drained?
Canned mushrooms retain liquid, and this can excessively moisten the topping and crust. Drain them well before placing them in the bowl.
3. Does the pizza bake exactly for 20 minutes?
20 minutes is the set time in the recipe, at the BAKE program and a temperature of 180 degrees. In practice, the pizza may be ready sooner, depending on the multicooker. Check the baking before it is finished.
4. Does the crust stick to the multicooker bowl?
In the experience on which this recipe is based, the crust did not stick at all. The bowl should be greased with a little oil before placing the dough.
5. How many pieces of dough are obtained?
The dough is divided into six equal parts. These are rolled out with a rolling pin before being used in the multicooker.
Nutritional values
The values are estimates and depend on the type of flour, mozzarella, salami, or ham used, and the amount of oil. For one serving, calculated by dividing the total quantity into six, the following estimates can be made:
Calories: 500–550 kcal
Proteins: 20–24 g
Carbohydrates: 70–78 g
Fats: 15–20 g
These values include the dough, mozzarella, meat, ketchup, and the topping mentioned in the recipe. Since the amount of oil is not specified, the estimate may vary.
Storage and reheating
Leftover pizza should be stored covered in the refrigerator and is best consumed within a short time. For reheating, it can be placed back in the multicooker until warm. Avoid adding water, as the topping and crust may become wet.