Crockpotpizzasupreme Recipes
SLOW COOKER PIZZA SAUCE
Slow Cooker Pizza Sauce. This pizza sauce recipe is simmered in your slow cooker for a rich, smooth taste. It is so easy to make and freezes beautifully.
Provided by Kim Beaulieu
Categories Condiment
Time 8h10m
Number Of Ingredients 8
Steps:
- Toss everything in your slow cooker and turn on low.
- Cook for about 6 to 8 hours. Stir occasionally.
- If you find it getting too thick just add a little water and stir it in.
- Once it's done remove your bay leaves and you're good to load this on some pizza.
- You can store it in the fridge for a few days.
- You can store it in the freezer for a couple of months. Freezes nicely.
Nutrition Facts : Calories 49 kcal, Carbohydrate 11 g, Protein 1 g, Sodium 226 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
ROSEMARY'S ORIGINAL CROCK POT PIZZA
This is my own recipe and a family favorite. We take it camping and enjoy taking it to pot lucks as well. Hope you have all found a new family favorite of you own enjoy seeing your variations.
Provided by RosemaryBurton
Categories Potluck
Time 2h15m
Yield 4-6 1 cup servings, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drizzle olive oil on the bottom of the crock then put about one quarter of your pizza sauce on the bottom of the crock.
- Mix up your crust and spread on top of the sauce to almost touch the sides then cover with the remaining sauce and coat it all over so it sort of swims in the sauce like a giant soft dumpling.
- Top with cheese and your chosen meat and veggies, cover and cook on high for about 2 hours. Enjoy!
CROCK POT PIZZA SUPREME
Make and share this Crock Pot Pizza Supreme recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spray crock-pot with vegetable cooking spray.
- Sprinkle ground beef with Italian seasoning, mix well.
- Set aside.
- Place 1 cup dry pasta in crock-pot that has been sprayed with vegetable oil cooking spray.
- Cover with 1 can tomato sauce.
- Add 1/3 cup onion, 1/3 cup green pepper, 1/3 can mushrooms.
- Spread 1/3 the seasoned ground beef over vegetables.
- Top with 1/2 cup mozzarella cheese and 16 pepperoni halves.
- Repeat step 3, layering ingredients two more times.
- Garnish with 1/2 cup Parmesan cheese.
- Cover.
- Bake 1-2 hours on high or until noodles are tender.
- Reduce heat to low until ready to serve.
ULTIMATE PIZZA SAUCE
A pizza and pasta red sauce with sauteed vegetables and tomatoes. Every time I make this dish, I vary it based on available fresh vegetables, so feel free to do the same! Excellent with pizza, pasta, or chicken Parmesan. Freeze sauce if needed. Servings size depends on intended dish.
Provided by MamaPapaBabyBear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Saute carrots and bell peppers, about 5 minutes. Add onion and garlic and saute to desired softness, about 5 minutes.
- Add tomato paste to the pot and distribute evenly. Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze; reduce heat to low. Add diced tomatoes, oregano, salt, and pepper. Simmer for 15 to 20 minutes.
- Blend the red sauce to desired thickness using an immersion blender or food processor. Simmer further for enhanced flavor, at least 1 hour, or until ready to use.
Nutrition Facts : Calories 86 calories, Carbohydrate 11.5 g, Fat 2.4 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 452.3 mg, Sugar 6.5 g
SUPREME PIZZA
Even if you've never made pizza from scratch, I hope you'll try this supreme pizza recipe. It's the highlight of my favorite casual meal. You have to plan ahead to allow rising time for the dough, but it is easy to work with and the crust is good.-Gaylene Anderson, Sandy, Utah
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 2 pizzas (10 slices each).
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes., Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. , Bake for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake until cheese is melted, 15-20 minutes longer.
Nutrition Facts : Calories 231 calories, Fat 10g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 653mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
SLOW COOKER PEPPERONI PIZZA
A different way to make pizza. You can use Italian sausage instead of ground beef. Great for a busy family.
Provided by kendra
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir marinara sauce and pizza sauce into ground beef.
- Arrange half of the cooked noodles in the bottom of a slow cooker, cover with half of the ground beef mixture, half of the pepperoni, half of the mushrooms, and half of the cheese. Repeat layering with remaining ingredients, respectively.
- Cook on Low for 1 1/2 hours.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 52.5 g, Cholesterol 160.5 mg, Fat 33.2 g, Fiber 4.6 g, Protein 41 g, SaturatedFat 15.6 g, Sodium 1143.8 mg, Sugar 7.5 g
SUPREME PIZZA PIE POCKETS
These slice-shaped pizza pockets, filled with all the supreme fixings, are an irresistible weeknight dinner and a clever way to use pie crusts. And with no dusting and rolling, they couldn't be easier-just cut, fold, seal and bake!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. In 10-inch nonstick skillet, heat oil over medium heat. Add sausage; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to small bowl.
- Add bell pepper, onion and mushrooms to drippings in skillet; cook 3 to 5 minutes, stirring frequently, until softened and browned. Stir in garlic and pepper flakes; remove from heat. Stir in sauce and sausage.
- Unroll crusts on work surface. Cut each crust into 4 wedge-shaped pieces, making 8 wedges.
- Spread 2 rounded tablespoons sausage mixture on half of each crust wedge in triangle shape, leaving 1/2-inch border. Sprinkle 2 tablespoons mozzarella cheese over filling in each pocket. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Carefully transfer to large ungreased cookie sheet. Brush with melted butter. Sprinkle with grated Parmesan cheese and Italian seasoning.
- Bake 13 to 15 minutes or until crust is golden brown.
Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 1 g, TransFat 0 g
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