Pizza Dough Instant Pot Food

INSTANT POT PIZZA RECIPE

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.

PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.