Pizza Friday in the Slow Cooker
Published: Fri, 08/10/18
Happy Friday, Slow Cookerers!!
I hope you enjoyed your week -- I just dropped my middle daughter off for a High School Orientation.
which means I'm verklempt.
:-(
But, for now, I want to talk Pizza.
In many households, Friday night = Pizza.
it's a good tradition to have!
When I started cooking in the slow cooker daily I got teased quite a bit that I wouldn't ever be able to make a pizza in the crockpot.
Since I'm INCREDIBLY stubborn, I found a way.
;-)
(click through to see the photos of this recipe!)
Slow Cooker Puffy Pizza Casserole
serves 8
1 pound lean ground beef
1 small onion, diced
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (if using store-bought, look out for hidden gluten. I like the McCormick brand. You can also make your own using the recipe below)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water
for puffy topping:
1 cup all-purpose flour (I use a gluten free all-purpose flour)
1 cup milk
2 eggs
1 cup shredded mozzarella cheese
20 pepperoni slices
1/2 cup sliced olives, optional
Homemade Spaghetti Sauce Mix
yields 1 packet
1 1/2 teaspoons kosher salt
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes
3/4 teaspoon Italian seasoning
The Directions.
Use a 4 quart slow cooker (if you only have a 6, that's okay, it will just cook faster. Check it after 3 hours on high.)
In a very large skillet, brown beef, onion, and garlic on the stove top.
Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water.
Stir over low heat until tiny bubbles appear. Remove from heat and scoop into the slow cooker (you might want to spray it with cooking spray).
In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese.
Pour evenly over the top. Place pepperoni slices and olives on top of the topping.
Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.
I have not tried to cook this yet on low. I'd check it after 6 hours (in a 4-quart, 4 hours in a 6-quart).
If you do opt to cook it on low, I'd love to hear your timing results!
The Verdict.
This is such a fun way to make pizza -- you can certainly customize it for your own tastes and family preferences.
The end result is Chicago Style more than NY style -- the crust is thick and you should cut it out of the pot in a big wedge.
I get it that this is a more labor-filled crockpot recipe than most.
But it's fun, and it's kind of empowering to see it all puff up in the cooker and realize you did it all by yourself!
This is a recipe I'd recommend making when you aren't out of the house for 12-14 hours a day -- do it when you are home to monitor.
Enjoy!!
Happy Pizza Friday!!
Other Pizza-y Options:
Pizza Soup
Pizza Chili
Pizza Fondue