Multicooker - Caprese Pizza
By :Kate Merker
Print Recipe
Votes: 2
Rating: 3.5
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 30-60 min
Diet Vegetarian
Cooking Technique Multicooker
Main Ingredient Cheese, Marinara Sauce, Pizza Dough
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • all-purpose flour for the work surface
  • 1 pound pizza dough thawed if frozen
  • 1/4 sweet onion thinly sliced
  • 1 1/2 cups mixed-color grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 cup marinara sauce
  • 4 tablespoons Parmesan cheese grated, divided
  • 4 ounces fresh mozzarella torn into pieces
  • 1/4 cup fresh basil leaves torn if large
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 30-60 min
Diet Vegetarian
Cooking Technique Multicooker
Main Ingredient Cheese, Marinara Sauce, Pizza Dough
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • all-purpose flour for the work surface
  • 1 pound pizza dough thawed if frozen
  • 1/4 sweet onion thinly sliced
  • 1 1/2 cups mixed-color grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 cup marinara sauce
  • 4 tablespoons Parmesan cheese grated, divided
  • 4 ounces fresh mozzarella torn into pieces
  • 1/4 cup fresh basil leaves torn if large
Votes: 2
Rating: 3.5
Rate this recipe!
Instructions
  1. Using parchment paper, create a 5-inch-wide sling to fit along the bottom and up the short sides of the inside of the multicooker, leaving 3 inches of overhang on each side.
  2. On a lightly floured surface, shape the pizza dough into an oval and fit it into the bottom of the pot on top of the parchment sling.
  3. Cover with the lid, press Bake, and adjust the temperature to 370°F and the timer to 35 minutes. Bake for 15 minutes.
  4. While the dough bakes, in a medium bowl, toss together the onion and grape tomatoes with the olive oil, salt, and black pepper. Let sit, tossing occasionally, until ready to use.
  5. Using the overhangs, lift the sling, turn the dough over, and lower it back into the pot.
  6. Spread the marinara sauce on top of the dough and sprinkle with 2 tablespoons of the Parmesan. Cover with the lid and bake until the bottom of the crust is golden brown and crisp, 12 minutes. Press Cancel.
  7. Using the overhangs, transfer the pizza to a cutting board and sprinkle with the remaining 2 tablespoons Parmesean.
  8. Toss the tomato mixture with the mozzarella and basil, and spoon over the pizza.
5 replies
  1. AL
    AL says:

    As usual, quantities and portions are way off and need to be tweeked. Bottom of a 6-qt Duo allows for a 20 cm (7.8″) pizza diameter.

  2. Andreid
    Andreid says:

    Quantities vs portions are eay off. The IP Duo’s insert bottom surface allows for a 20 cm (7.8″)diameter pizza.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *