Slow Roasted Pizza


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.


INGREDIENTS

Cooking spray, for slow cooker
1 lb. pizza dough
1 c. pizza sauce
2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
1/2 c. sliced pepperoni
1/2 tsp. Italian seasoning
pinch of crushed red pepper flakes
1 tsp. Freshly chopped parsley, for garnish

DIRECTIONS

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:

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3 thoughts on “Slow Roasted Pizza

  1. Slow cooked pizza strikes me as the absurd action of someone with too much time on their hands. Pizza is as much about crust as it is toppings, fondness for thin crust with slightly burnt edges precludes all expectation slow cooker pizza makes the grade. Who knows, I’ve been pleasantly surprised on occasion. Let me know if and when you give it a go.

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    1. I agree. I will probably try it JUST once for the fun of it — who doesn’t try crazy things just for fun.

      My granddaughter once told me ( when she was about 8 ) that I “am fussy about my food.” And she’s right. The crust is everything to pizza. Toppings are almost irrelevant if the crust is right and I don’t see any way to get a great crust that way. But then those “no-knead” breads that you make in a cast iron dutch oven are better than one might expect too…. so life CAN surprise us sometimes even against reason. But I’m not going to be overly optimistic on this one….

      >

      Liked by 1 person

      1. Considerable trepidation aside, I’ll remain open minded until hearing otherwise.
        Currently I’m obsessed with the Instant Pot our son gave us at Christmas.A glorified pressure cooker capable of delivering succulent tenderness in the blink of an eye. 🙂

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