What if I told you that you could make pizza from scratch in a rice cooker? Would you believe me?
I know, it sounds unbelievable. BUT I have done just this feat so yes! It can be done!
Is it the fastest way to make a pizza? No. Takes about 1.5-2ish hours being that you have to run your cooker through the Rice function twice to get that crust cooked and crispy on the bottom. Is it the easiest way to make a pizza? Also no. Because let’s face it; it will always be easiest to order out or pop a frozen one in the oven.
BUT is it one of the best ways to make a deep dish pizza at home? Yes.
I’m pretty picky with my pizza. Don’t get me wrong, I love all types of pizza. Deep dish, thin crust, New York style. But what makes those pizzas good or not, that’s what I get picky about.
For example, pizza with too much cheese. I’m talking you bite into the pizza and get a giant mouthful of melted cheese, with a little sauce and dough. Seems like a little bit of a cop out if you ask me. Throw a bunch of cheese on anything and it will taste good. And it will definitely make up for any subpar crust and sauce.
The makings of a truly delicious pizza is a harmonious balance of all 4 elements: the crust/dough, the sauce, the cheese, and any toppings. Have you ever gotten a pizza that was overly loaded with toppings? So much so that you found yourself eating them with a fork after the pizza was gone? Or how about one that doesn’t have enough sauce and gets gummy in your mouth?
The way to make a perfect pizza is the proportions. So, with that being said, follow this recipe, adjust the amounts to what YOU think makes a perfect pizza. And enjoy.
3 tablespoons butter
1 shallot, diced
4 cloves garlic, minced
30 ounce can crushed tomatoes
2 tablespoons Italian seasoning
2 teaspoons sugar
large pinch of salt
14 ounces (1 can) premade or homemade pizza dough, split in half
2 cups shredded Italian cheese blend
grated parmesan, to garnish
20-cup Digital Multicooker with Sauté-Then-Simmer STS® (reduce the ingredients for smaller cookers)
2 small pizzas, about 2 servings each
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
1. Set your multicooker for Sauté-Then-Simmer STS®. Close the lid and let it heat briefly.
2. Add the butter to the inner pot and let it melt while moving around with a long-handled wooden or heat proof spoon.
3. Once the butter is melted, add in the diced shallot. Let cook while stirring frequently until it starts to soften, about 2 minutes.
4. Add in the garlic and sauté another 2 minutes.
5. Add in the crushed tomatoes, Italian seasoning, sugar, and salt. Stir well to combine.
6. Let the sauce start to simmer just slightly in order to heat through. BE CAREFUL! This tomato sauce likes to bubble and splatter!
7. Let cook for about 5 minutes. Turn off the cooker and ladle the sauce into a separate bowl; set aside.
8. Use oven mitts to remove the inner pot from the cooker. Wash it out well and dry completely.
9. Roll one piece of the dough onto a piece of parchment paper. Try to stretch the dough to a circle roughly 2 inches wider than the inner pot. Use the edges of the paper to lower the dough into the inner pot. Use your fingers to shape the dough up the sides of the inner pot making a small dish shape.
10. Sprinkle half of the cheese over the formed pizza dough, making sure to stretch the sides up so they are higher than the cheese.
11. Then, ladle some of the sauce over the cheese, spreading it to coat evenly. Again, stretch the sides up to be higher than the sauce. If desired, top with other additions such as fresh veggies or pepperoni.
12. Close the lid of the multicooker and set for the Rice function.
13. Let cook. When the cooker switches to Keep Warm, run it through the Rice function once more. This insures the dough is cooked through all the way and crunchy on the bottom.
14. When done, switch the cooker off. Use the edges of the parchment paper to lift the pizza out of the multicooker.
15. Let cool slightly then cut into 4 slices. Top with grated parmesan.
16. Repeat steps 9-15 with the remaining dough, cheese, and sauce.
Recipe inspiration from A Spicy Perspective