This post has a strange origin. I woke at 3 A.M. to the sound of the furnace and after resolving whatever seemed to be wrong (I’m not sure what I did to fix the problem) I returned to bed with no hope whatsoever of falling back asleep.
I got out of bed a little later and did some InterWeb browsing where I chanced upon this photo at a website called Bev Cooks:
…and the title “Slow roasted tomato and mushroom pizza” upon which seeing I couldn’t help wonder whether it was the veggies that were SLOW ROASTED or whether it was the pizza?
I mean, whoever has heard about baking pizza at LOW temps? Always, it seems it’s a quest for higher temps and shorter cooking times!
It turns out that the original article was about slow roasting veggies, which wasn’t what I was interested in at all, but I have to give credit for starting my brain in a different direction.
A little more browsing and I came across this recipe for SLOW COOKER PIZZA! What a radical idea: pizza in a slow Cooker! This crispy crust maven was shocked. I am not sure I have ever eaten a soft-crust pie I liked, but I’m intrigued.
To be honest, I haven’t tried it yet. But I had no post for today and took the easy way out!
And I’m not sure I could wait 3-4 hours while smelling the aroma of baking pizza. That might be enough to kill me. 🤣 still, I do think I’ll give it a try some day. The problem being where I am, and where my slow cooker is …. more on that soon.
Spray bottom and sides of a large slow cooker with nonstick cooking spray.
Press pizza dough into bottom of slow cooker until it reaches all edges and bottom is completely covered. Spoon over pizza sauce and spread, leaving about 1″ of dough around edges. Top with cheeses, pepperoni, and spices.
Cover slow cooker and cook on low until crust turns golden and cheese is melty, 3 to 4 hours.
Remove lid and let cool 5 minutes.
Using a spatula, remove pizza from crock pot. Garnish with parsley, then slice and serve.
Cooking time: 3-4 hours
These were the photos that went with the original piece: