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In the Kitchen
Slow-Cooker Deep-Dish Pizza
- Level: Easy
- Total: 2 hr 15 min
- Active: 15 min
- Yield: 1 pizza
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- Level: Easy
- Total: 2 hr 15 min
- Active: 15 min
- Yield: 1 pizza
Ingredients
Nonstick cooking spray, for spraying the slow cooker insert
8 ounces prepared pizza dough (if refrigerated, let it rise in an oiled bowl for 2 hours)
8 ounces sliced (not grated) mozzarella cheese
8 ounces thinly sliced pepperoni, preferably sandwich size
1/2 cup store-bought pizza sauce
1 tablespoon grated Parmesan
6 fresh basil leaves, cut into chiffonade
Pinch crushed red pepper
Directions
- Preheat the slow cooker on high for 20 minutes. Spray the insert with nonstick cooking spray.
- On a clean surface, stretch, roll and form the dough into roughly the same shape as the slow cooker insert. The goal is a nice, thin crust. Place in the cooker and spread out if necessary. Cook on high, UNCOVERED, for 1 hour without toppings.
- Shingle the mozzarella slices over the dough and up the sides about 1 inch above the crust. Overlap each slice, moving in a clockwise circle until the perimeter is covered. Place 1 more slice to cover the empty spot in the middle, if necessary. Shingle a layer of pepperoni the same way you did the cheese. Follow with a small layer of the pizza sauce. Sprinkle with the Parmesan.
- Cook on high until the cheesy crust is dark and caramelized and the bottom is firm and brown, another hour. Carefully take out of the slow cooker using a spatula. Garnish with the basil and crushed red pepper.
Cook’s Note
This recipe was developed using a 6-quart slow cooker, if yours is a different size, decrease the amount of dough if necessary so you have a fairly thin layer. Regardless of the cooker size, make sure the dough is mostly cooked through before adding the toppings. The middle should be slightly firm to the touch.
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Show:
The Kitchen
Episode:
Gearing Up for Game Day
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