The savory pie alla pizzaiola in the multicooker, a real delight perfect to serve as an appetizer or as a main course.

The cooking is done in the multicooker but those who don’t know think it’s oven-baked, a perfect browning thanks to the oven lid that fits every type of multicooker.

For this recipe, we used the programmable pot from the company Cecotec GM model H DELUX, a pot with a 6-liter capacity, non-stick basket, flip-top lid, 16 menus, a true ally in the kitchen.

Savory Pie alla Pizzaiola in the Multicooker2

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: savory pie with a diameter of 7 inches
Cooking methods: Instant pot
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Savory Pie alla Pizzaiola in the Multicooker:

1 sheet round puff pastry
3 slices provola or dry mozzarella
7 oz piccadilly or cherry tomatoes
to taste extra virgin olive oil
to taste salt
to taste pepper
to taste basil
to taste oregano

Tools for the Savory Pie alla Pizzaiola in the Multicooker:

1 multicooker
1 Lid
1 Springform pan 7 inches

Steps for Preparing and Cooking the Savory Pie in the Multicooker:

Wash the tomatoes well, dry them, cut off the stem part, and then slice them into rounds about 1/4 inch thick.
In a small bowl, mix 3/4 tablespoons of extra virgin olive oil, salt, and pepper, and whisk the mixture with a fork.
Unroll the puff pastry and place it in a springform pan of 7 inches, using the provided parchment paper.
Make a layer of tomatoes on the surface of the puff pastry, brush the oil emulsion over the tomatoes, and sprinkle with oregano.
Cover the tomatoes with slices of provola, alternatively, you can also use mozzarella, making sure to dry it well on paper towels.
Finish with another layer of tomatoes. Brush with the emulsion and add oregano, trim any excess puff pastry (it should almost reach the height of the pan), fold it over itself, and seal it well.
In the basket of the multicooker, place the trivet (provided with the pot) then place the pan, close the lid, and cook for 10 minutes on OVEN mode at 356°F, then put on the oven lid and cook for another 10/12 minutes, setting oven mode at 356°F and the lid at 356°F.
After the time has elapsed, check the cooking, remove the savory pie from the multicooker and serve it warm or at room temperature.
If you do not have the oven lid, you can cook using only the OVEN function, the only thing is that the surface of the pie will not stay as golden as from an oven.