Pizza in a slow cooker

Pizza in a slow cooker

Ingredients

• 1 cup flour
• 0.25 tsp. salt
• 1 tsp dry yeast
• 0.3 cups warm water
• 0.25 cups milk
• 1 tbsp. l. olive oil
• 2 tbsp. l. tomato sauce
• 1 tbsp. l. olive oil
• 1 tsp dry oregano
• 120 g mozzarella cheese
• 200 g salami
• 100 g fresh tomatoes
• 1 sweet onion
• 30 g cheddar cheese
• 10 g parmesan cheese

Directions

1. Prepare the multicooker and ingredients.
2. Pour room temperature milk into a large bowl, add warm water, salt and dry yeast. Add sifted flour and mix. Add olive oil to a bowl of dough. Knead the dough thoroughly, cover with foil and put in a warm place for 40 minutes. If the dough is not elastic enough, add a little more olive oil.
3. Knead the dough and transfer to a floured work surface. Knead it again and roll it into a cake, the diameter of which should be much larger than the diameter of the multicooker bowl. Quickly transfer the cake to the bowl. When, after a few seconds, the dough begins to shrink, fix its edges to the size of the bowl, simply pressing them with your hands. To prevent the dough from rising and pushing out the filling during baking, make several punctures on its surface with a knife or fork.
4. Prepare the sauce. Add olive oil and oregano to the tomato sauce. Stir thoroughly and apply in an even layer on the cake, stepping back about 1.5–2 cm from the edge. Put mozzarella cheese grated on a coarse grater on the sauce.
5. Peel the onion and cut into thin rings. Wash the tomatoes and cut into circles. Cut the salami into thin slices.
6. On a tortilla, greased with tomato sauce and sprinkled with cheese, lay salami, onion and tomatoes in layers. Sprinkle with grated cheddar cheese and parmesan cheese. Switch on the Multi Cook mode, set the temperature to 160 ° C and cook for 30 minutes. Serve immediately.
7. The pizza is ready. Serve immediately.