And recipe #2 of my wonderful experiments!
Pizza in the Electric Lunchbox….perfected with the help of a toaster! This recipe makes a pizza that is similar to the precooked frozen ones that needs to be baked a bit more before serving, hence the need for the oven toaster.
I am not a fan of pale colored food. I think I got it from my dad, who in turn got it from living as a child during World War 2. Long story, but I would toast my bread until golden, fry my meat until nicely colored. Steamed is only for fresh veggies, basically. If need be, I’ll sprinkle paprika, cumin, turmeric, on a pale colored steamed chicken, which almost never appears on my table save for the time I first got an Instant Pot!
So….this pizza just HAD to be toasted till golden in the toaster! 😊 It’s worth the extra step as it makes it taste a lot better, I promise you!
The recipe is just a guide, use more pepperoni or cheese if you like, add mushrooms, bell peppers, cooked sausages…make it your own. Use restraint with the sauce however, as it can make the dough soggy. You just want a thin layer of it over the dough.
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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*
You can make 2-3 pizzas depending on your ELB. For every pizza, you’ll need:
A roll of Pillsbury Sweet Hawaiian or regular Biscuits(there are 8 in a can)
1-2 tablespoons pizza sauce
2-4 tablespoons grated mozzarella cheese
Pepperoni slices
Basil and/or oregano leaves, optional
1. Grease ELB bowl or spray with nonstick spray. Set aside.
2. Spread a thin layer of pizza sauce over the biscuit dough, leaving about a 1/4 inch border.
3. Top with cheese….
4. and pepperoni slices.
4. We love cheese, so a tiny bit more over the pepperoni.
5. Cover with foil and place in the ELB base. Add 2 ELB cups of water to the base, cover and let steam until done, about 30-35 minutes.
6. Carefully remove the pizza from the ELB and cool on a wire rack for a few minutes. Toast until brown before eating. Enjoy!
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