2 Minutes Baked Pizza

~ Baked Ready Crust Tomato, Mushroom, Spinach Pizzas ~

Pizza being one of the world’s most popular food. It is available at fine dining Italian restaurants, cafes, fast food chain restaurants, some Western food stalls etc., be it dining in or take-aways or deliveries, in the form of the most authentic ones to fast food. It is so convenient yet delicious food that most old or young adults and kids alike love it. It is that easy to make even domestic cooks can easily replicate a pizza recipe and churn a good meal at home. However, is it really that easy?

I am easily contended with the toppings, which can be any leftover ingredients in the fridge. To me the challenge lies in the crust. Most, if not all pizza dough recipes require setting the dough aside to rise. Depending on recipe, some call for 30 minutes and some call for an hour’s time to rise. I simply lack the patience to knead my own pizza dough, wait before I can proceed to bake them and having to knead again thereafter. From experience, I often over-rose the dough as I was busy with other chores.

It is extremely unbelievable when I first learnt that I can bake a pizza in 2 minutes. I wanted to bake some pizzas, especially during the weekend, for my family as we love pizzas. However, I always failed to plan out the timing required for kneading and rising. Hence, I have delayed my pizza baking experiment until I saw what my ever-innovative cousin sister, Jo, did! She has inspired this ready crust pizza. It is extremely convenient to see her using wraps as the pizza base. It is of thin crust and they come in a wide selection of flavours, making it a great idea.

For all bakes, I am using the AMC Premium Cooking System in which I do not need any baking trays. The same pot I used to cook rice and soup is the same pot I used for pizza baking. So, I save lot storage space as well as the hassle of having to dig out specific trays for specific bakes. Baking in a 3.5 liter Pot with a Navigenio means saving up so much time and energy. Imagine having to bake the same pizza in a 40 litres oven!

Making your own pizza means you can add any toppings of choice, premium or not. If you have not tried baking any pizzas yet due to the same reason as me, I hope you would find this ready crust option helpful. So, what is stopping you from making your own pizzas?

Baked Ready Crust Tomato, Mushroom, Spinach Pizzas Recipe (Serves 3 Adults) :

1. Wholemeal Wraps, approximately 240 grams OR 6 x 9 inches pieces (store bought)
2. 6 tablespoons Tomato Paste
3. 2 medium size Tomato (sliced thinly)
4. 6 small size or 3 medium size Portobellos (sliced thinly)
5. 120 grams Mozarella Cheese (shredded)
6. 120 grams Cheddar Cheese (shredded)
7. 6 sprinkles of Dried Oregano Herbs
8. 6 handful of Fresh Spinach

AMC Healthy Cooking Method :

1. Pre-heat an AMC 24cm 3.5 litre Pot unit (lid on) on the Navigenio with heat, “level 3” up to 50°C or “Meat Window”. Activate Audiotherm on 50°C or “Meat Window” for readiness indication.
2. When Audiotherm beeps, turn off Navigenio & Audiotherm. Remove lid and set Pot in up-turn lid.
3. Place 1 piece of wholemeal wrap into the AMC 24cm 3.5 liter Pot unit. Spread a tablespoon of tomato paste evenly on the wrap. Arrange slices of tomato and portobello on the wrap. Spread shredded cheese evenly on the wrap.
4. Cover it with Navigenio turned upside down. Turn Navigenio on high heat level “=” and activate Audiotherm and set 2 minutes to bake.
5. When Audiotherm beeps again, turn off both Navigenio & Audiotherm. Add a sprinkle of dried oregano herbs and a handful of spinach on top of pizza. Dish out the pizza onto a flat serving plate.
6. Continue with a second pizza onward by repeating step 1 to 5 above.

Tips :

1. When ready crust like thin wraps in this recipe are used, preheat the AMC Pot unit with the Navigenio on medium heat level “3” up to “Meat Window” or 50° This ensures that the wraps do not dry out, making the crust too hard.
2. When frozen or chilled ready crusts are used, you may preheat the Navigenio with high heat level “6” up to “Meat Window” or 50° This ensures that the cold crusts absorb sufficient heat for baking.