I’ve not tried this yet, but I’m thinking in the very near future! Please share if you try it out!
1 can refrigerated thin crust pizza crust
Ingredients:
- 1/3 cup pizza sauce
- 3/4 cup sausage, cooked, crumbled
- 1/2 cup sliced pepperoni
- 1/3 cup fresh mushrooms, sauteed
- 1 cup shredded mozzarella cheese
Directions:
- Place a large piece of parchment paper in bottom of slow cooker. Spray with cooking spray to prevent the pizza from sticking.
- Unroll the pizza dough and fold it in half crosswise. Then, press it into the bottom of the slow cooker and about 1 inch up the sides.
- Spread pizza sauce evenly over the dough, along with half the sausage, pepperoni, mushrooms and cheese, making sure to leave about 1/2 inch of space around the edges to create a “crust.” Repeat with another layer of toppings and cheese. Layering the toppings will weigh down the center of the dough and allow the edges to rise — but stick to just two layers or the crust won’t cook all the way through.
- Cover and cook on low for 2 to 2 1/2 hours, until the crust edges are deep golden brown and the cheese is perfectly melted. The pizza needs to cook at least 2 hours for the dough to be fully cooked, and the browning happens in the last 10 minutes. If the dough still looks light, keep cooking a little longer.
- Carefully use a spatula to lift the pizza out of the slow cooker and transfer it to a cutting board. Cut into slices.
