Pizza Pot with the Thermomix® is our quickest answer to after-work hunger. Everything that makes pizza great, vegetables, cheese, seasoning, goes into one pot instead of on dough.
The trick: the three pepper colours go into the mixing bowl at different times. Green, yellow and red peppers cook at different rates. Add them all at once and the green is still firm while the red turns mushy. We add the green pepper for 8 minutes at Varoma / reverse direction / speed 1, then the yellow and red together 6 minutes later. That way every variety stays nicely firm.
Pizza Pot with the Thermomix®
Ingredients 0 / 16 ✓
- 50 g Parmesan
- 600 g courgette
- 1 green pepper
- 1 yellow pepper
- 1 red pepper
- 400 g cherry tomatoes
- 150 g feta cheese
- 3 onions
- 20 g olive oil
- 100 g diced bacon
- 400 g mushrooms
- 2 tbsp tomato puree
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp pizza seasoning
- 2 tsp sweet smoked paprika
Instructions 0 / 8
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1
Cheese.
Cut Parmesan into pieces, place in the mixing bowl and grate for 10 sec / speed 10, then set aside.
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2
Courgette.
Wash courgette, remove the stalk, cut into pieces, place in the mixing bowl and chop for 5 sec / speed 5, then set aside.
Wash the peppers, remove the stalk and seeds, and cut into strips.
Wash the cherry tomatoes and quarter them. Cut the feta into cubes.
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3
Onions.
Peel onions, halve them, place in the mixing bowl and chop for 5 sec / speed 5, then push down with the spatula.
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4
Bacon.
Add the oil and diced bacon and heat for 5 min / Varoma / reverse direction / speed 1.
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5
Mushrooms.
Meanwhile, clean the mushrooms, slice them, add to the mixing bowl and heat for 3 min / Varoma / reverse direction / speed 1.
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6
Peppers.
Add the pepper strips and cook for 8 min / Varoma / reverse direction / speed 1.
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7
Sauce.
Add the courgette, cherry tomatoes, tomato puree, salt, pepper, pizza seasoning and paprika and cook for 6 min / 100°C / reverse direction / speed 1.
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8
Cheese.
Add the feta and Parmesan, mix for 10 sec / reverse direction / speed 3 and serve immediately.
Tip: If you prefer a stronger flavour, you can replace the feta with blue cheese.
Nutrition per serving
Why reverse direction at every step
Reverse direction keeps the vegetable pieces from being chopped up. The spatula stirs gently instead of running the blades at full speed. With courgette and peppers, this is essential. Without reverse direction, your pizza pot becomes vegetable mush with a tomato flavour.
Varoma temperature (around 120°C in the TM5/TM6) gives enough heat to cook the peppers without boiling off the liquid. At 100°C it takes longer, and the courgette falls apart before the peppers soften.
Bacon before mushrooms
We fry the onions and diced bacon for 5 minutes at Varoma / reverse direction / speed 1 before the mushrooms go into the mixing bowl. The bacon releases fat and roasted flavours. The mushrooms absorb that fat and develop much more depth.
Add the mushrooms straight in with the bacon and they cook too quickly. The water comes out before the fat can be absorbed. The result is watery mushrooms in a thin sauce. Those 3 extra minutes with the bacon alone make the difference between flat and flavourful.
Parmesan at the end, not cooked in
Parmesan is grated at speed 10 at the start and set aside. At the end it goes into the pot together with the feta and is only mixed for 10 seconds at reverse direction / speed 3. No longer, no hotter.
If you cook the Parmesan in, it becomes stringy and lumpy. The fat separates and the cheese settles as a greasy film on the surface. At reverse direction / speed 3 it blends into the sauce without melting. That keeps the texture creamy rather than oily.
Chop the courgette, do not blend it
600 g of courgette is cut into pieces and chopped for 5 seconds at speed 5. That gives you rough chunks, not a paste. If you blend for longer or use a higher speed, the courgette breaks down into mush and releases a large amount of water.
The roughly chopped courgette binds the sauce during cooking without watering it down. Too fine, and the pizza pot becomes soupy instead of thick. The 5 sec / speed 5 is a firm limit.
Tomato puree boosts the pizza flavour
2 tbsp of tomato puree go into the mixing bowl along with the courgette, cherry tomatoes, pizza seasoning and paprika. The puree concentrates the tomato depth, while the cherry tomatoes provide freshness. Without it, the stew tastes like vegetable soup with cheese, not like pizza.
If the pot feels too tomato-heavy for you, reduce the tomato puree to 1 tbsp. But leaving it out entirely does not work. The pizza character disappears.
Blue cheese instead of feta for a stronger flavour
Feta gives a mild salty flavour and creamy texture. If you want something bolder, swap the 150 g of feta for blue cheese (such as Gorgonzola or Roquefort). The blue cheese permeates the whole pot, not just the cheese cubes.
Note: blue cheese is stronger. Some people love it, but children usually do not. For families, feta remains the safer choice.
Serve immediately, do not keep warm
Pizza Pot is served straight after the final mixing step (10 sec / reverse direction / speed 3). Keeping it warm in the Thermomix® at 80°C makes the courgette mushy and the feta rubbery. The peppers lose their colour and the dish ends up looking grey-green instead of vibrant.
If you have leftovers, keep them in the fridge and reheat the next day at 80°C / reverse direction / speed 1. That is far better than keeping it warm for hours.
Leftovers the next day
Pizza Pot keeps for 2 days in the fridge in an airtight container. When reheated it becomes a little more liquid, as the courgette and tomatoes release more water. That is normal. Give it a stir before serving so the liquid is evenly distributed.
Goes well with: Ciabatta and baguette.
Freezing does not work well. The feta becomes crumbly and dry when thawed, and the peppers lose their texture. Freshly cooked, the Pizza Pot is far better.
More Thermomix® one-pot recipes: Pizza Dough, Pizza Rolls, Pizza Bake, Potato Soup, Pumpkin Soup.
