Instant Pot Pizza Recipes

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MAKING PIZZA DOUGH IN YOUR INSTANT POT IS THE PERFECT WEEKEND COOKING PROJECT



Making Pizza Dough in Your Instant Pot Is the Perfect Weekend Cooking Project image

Here's how to make pizza dough in your instant pot.

Provided by Maki Yazawa

Number Of Ingredients 5

1 packet packet instant yeast
1.5 teapoons sugar or honey
2.33 cups all-purpose flour (or preferably, Tipo 00 flour)
1 teaspoon salt
2 tablespoons olive oil

Steps:

  • In a small measuring cup, combine ¾ cup warm water (between 105° and 115°F), 1 packet instant yeast, and 1½ teaspoons sugar or honey to activate the yeast. It's ready when it begins to bubble and foam after a few minutes. (If it doesn't bubble, the yeast may be dead. Start over with a new packet.)
  • Once your yeast has bloomed, combine with flour, salt, and olive oil in a food processor or stand mixer (using the dough hook), or stir manually in a large bowl, until it becomes cohesive and pulls away from the walls.
  • Gather your dough, and then knead and form it into a ball. Spray your Instant Pot bowl with cooking spray and place dough in the center. Set the Instant Pot to the "normal yogurt" setting, ensure the venting valve is "sealed", and proof for 30 minutes.
  • Remove dough from the Instant Pot and use a rolling pin or shape by hand to your desired crust size.
  • Once shaped, use a fork to pierce the dough several times to allow ventilation, and then coat with sauce and finish with toppings.
  • Bake pizza in a preheated oven at 425°F for 15 minutes on a pizza stone or pan (or even the back of a cookie sheet) until golden brown.

INSTANT POT PIZZA RECIPE



Instant Pot Pizza Recipe image

This Instant Pot pizza is not only fast and easy-it's absolutely delicious! The personal pan pizza is just the right size for a lunch or quick snack.

Provided by Diana Rattray

Categories     Lunch     Entree     Dinner

Time 35m

Yield 2

Number Of Ingredients 7

1 tube refrigerated pizza dough (or a ready-made mini pizza crust)
4 tablespoons pizza sauce (purchased or homemade)
1/2 cup mozzarella cheese (shredded, or a blend of mozzarella and cheddar cheeses)
7 to 10 pepperoni slices (or about 3 dozen mini pepperoni slices)
2 to 3 tablespoons ripe olives (sliced)
Optional: Crushed red pepper flakes (for serving)
Optional: Parmesan cheese (for serving)

Steps:

  • Gather the ingredients.
  • Place a trivet in the inner pot of the Instant Pot and add 1 cup of water.
  • Spray a 7-inch baking pan with nonstick cooking spray.
  • Unroll the pizza dough on a lightly floured surface; roll or stretch it gently until it is approximately 7 1/2 inches by about 15 inches. Place the baking pan upside-down on one end of the dough and use a sharp knife to cut around it. You will have enough left for a second pizza; roll the leftover dough up and refrigerate it for up to 3 days. Skip this step if you are using mini prebaked crusts.
  • Fit the circle of dough in the pan and press a bit up the sides to form a crust.
  • Spoon the pizza sauce over the dough.
  • Top the pizza sauce with the shredded mozzarella cheese, then layer with pepperoni slices and some sliced ripe olives.
  • Fold a 24-inch length of foil lengthwise into thirds. Place the folded foil on the countertop and place the pan in the center. Cover the pan tightly with another sheet of foil.
  • Using the ends of the foil as handles, lower the pan into the Instant Pot.
  • Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 15 minutes.
  • When the time is up, follow the manufacturer's instructions for a quick release. Remove the pan and discard the foil.
  • Use a flexible spatula to remove the pizza to a cutting board. Cut the pizza into four wedges or smaller appetizer-sized pieces and serve with freshly grated Parmesan cheese and crushed red pepper flakes, if desired.

Nutrition Facts : Calories 658 kcal, Carbohydrate 93 g, Cholesterol 32 mg, Fiber 4 g, Protein 21 g, SaturatedFat 7 g, Sodium 1235 mg, Sugar 5 g, Fat 22 g, ServingSize 1 to 2 servings, UnsaturatedFat 0 g

INSTANT POT® PIZZA PASTA



Instant Pot® Pizza Pasta image

This is a quick meal to fix and can be customized with whatever pizza toppings you may like.

Provided by thedailygourmet

Time 1h

Yield 4

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
½ pound Italian sausage
⅓ cup diced onion
2 anchovies anchovy fillets
⅓ cup diced bell pepper
½ cup sliced mushrooms
2 tablespoons sliced black olives
¾ cup brown rice rotini pasta
¼ cup Merlot wine
1 ½ cups pasta sauce
½ cup shredded mozzarella cheese
½ teaspoon garlic powder
¼ teaspoon Italian seasoning
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
  • Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 30 g, Cholesterol 34.8 mg, Fat 19.8 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 6.4 g, Sodium 1055.7 mg, Sugar 10.6 g

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