Composition / ingredients
Cooking method
1. We heat the water to a warm state, we breed yeast in it.
2. Pour a little flour (2 tablespoons) and leave to approach.
3. After half an hour, we start kneading the dough: pour olive oil (80 ml, the rest will be needed further in the cooking process), pour salt and the remaining flour.
4. Knead the soft dough, leave it in a warm place.
5. After an hour, we knead the dough and, giving it a round shape with a rolling pin, we put it in the bowl of the multivark. The foundation is ready.
6. Lubricate the pizza base with olive oil.
7. Tomatoes are washed, dried, cut into slices and spread on the base.
8. Bulgarian pepper is cleaned from the seed pod, washed, dried with paper towels, cut into small cubes, spread on top of tomatoes.
9. Then put the pieces of mozzarella, lightly salt.
10. Grate the parmesan, sprinkle it on the pizza.
11. Spread the olives and pour 2-3 tablespoons of olive oil.
12. Select the "Baking" mode, set the cooking time to 25 minutes and cook with the steam valve open until the beep.
Slightly tilting the bowl of the slow cooker, remove the pizza to the grill, decorate with basil leaves.
Beautiful and delicious, agree!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Olives - 166 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Mozzarella - 280 kcal/100g
- Dry yeast - 410 kcal/100g
