This one is based on a basic recipe in the same book I got the basic lasagne recipe from.
I made the sauce, also using a recipe in the slow-cooker recipe book for a marinara sauce, but I pureed and left it on low for for twelve hours with the lid off to reduce down.
Following the recipe, I used a pre-made pizza dough. It comes wrapped up in greaseproof paper so I cut a rectangle off to fit it into my slow cooker. That was helpful since I didn’t need to spray the slow-cooker with cooking spray and it made it really easy to lift out after.
- Pre-made pizza dough
- Pre-made tomato sauce
- Frozen veg
- Fresh chopped pineapple
- Sliced ham pieces
- Grated cheese
- Frozen basil
- Put the dough in the slow cooker – no more than 1/4 inch thick
- Spread tomato sauce on the base
- Layer on veg – fresh or frozen, is up to you, I use frozen because I have frozen, chopped veg and mushrooms in
- Layer on the meat and pineapple if you’re added it
- Cheese, thick as you like
- Sprinkle basil on the cheese, teaspoon at most. Again, I use frozen because I have it in the freezer (along with garlic, chillies and ginger)
- Cover and turn on low for an hour
- Check the dough around the edges and take the lid off
- Continue cooking for another hour or so. It depends on your slow cooker
- Using a spatula, lift the pizza out of the slow-cooker and gently peel off the greaseproof paper the plate up
It was a big enough pizza for me, but I’m not known for my tiny appetite. You could cut it in half and have a salad with it if you want more vegetables?
It’s probably about one serving of vegetables, there’s a mix of veg, protein from the mushrooms and ham, carbohydrates from the base. I might try to make it with different bases, if I get around to making some. I still have most of the shop bought pizza dough rolled up in the fridge so I’m going to make another one later in the week.