Tuesday, September 20, 2011


Ingredients (for two 8" pan pizzas)

1 cup warm water
2 Tblsp yeast
1/8 cup vegetable oil
3 cups flour
1 tsp salt
pizza sauce
shredded mozzerella and cheddar cheeses
sliced black olives
Italian seasonings (optional)


In mixing bowl add yeast to warm water. Stir in oil, flour, and salt. Knead together until a nice, elastic dough is formed. Divide pizza dough in half. (Makes 2 pizza crusts)

Use an 8" cake pan or other pan that fits easily into crockpot. Spray pan with nonstick coating. Roll out 1/2 of dough recipe and spread it in pan, lining the bottom and sides. Spread on a layer of pizza sauce. Top with cheese. Place pepperoni on cheese overlapping to layer. Sprinkle with black olives and Italian seasoning.

Create a tinfoil ring by scrunching a long sheet of tinfoil into a pole. Bend to form a circle. Place tinfoil ring in the bottom of crockpot. Lower pizza into crockpot, resting it on the ring to keep the pizza pan from touching the bottom of the crockpot. NO water is needed in the crockpot for this recipe. Cover and cook on HIGH for 1 hour and 45 minutes. Remove and let stand for 10 minutes before serving.

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