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Ingredients
- 8 ounces bulk Italian sausage
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1 cup tomato puree
- 1 teaspoon Italian seasoning
- salt and pepper
- 1 pound purchased pizza dough
- 1/2 cup shredded mozzarella cheese
- 2 cups shredded Italian cheese blend
- 10-12 pepperoni slices
Instructions
- Brown sausage in a medium pan, breaking it apart with a wooden spoon. Once sausage is about halfway cooked, add onion. Cook until sausage is no longer pink and onion is soft.
- Add garlic powder, tomato puree, and Italian seasoning. Simmer until thickened. Season to taste with salt and pepper.
- Roll dough out on parchment paper so that it is about 2 inches longer and 2 inches wider than a 6-quart crock pot.
- Place parchment paper and dough into crock pot. Reshape the dough so that it comes 1 inch up the sides. If there is too much excess parchment paper, trim it some. Be sure to leave enough to lift the pizza out of the crock pot.
- Sprinkle mozzarella cheese on the dough. Spread sauce over dough.
- Sprinkle Italian cheese blend on top of sauce. Scatter pepperoni on top.
- Place several layers of paper towels on top of the crock pot and fit the lid on. Be sure the paper towels are pulled tightly under the lid.
- Cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 6 hours. Be sure to open the crock pot and take a peak shortly before the end of cooking time in case your crock pot runs a little hot. You don't want the bottom of the crust to burn.
- Lift the parchment paper to remove the pizza from the crock pot. Slice pizza and serve
This article and recipe adapted from this site.
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