For real! I thought this was silly, but when it gets to be 100 degrees and tuning on the oven is unappealing.. we could have grilled it, but i had this recipe, soooo….
Original recipe called for store bough pilsburry dough in the pop open container… nah – i got that covered. It also called for sauce from a jar – nah i got that covered from the late harvest last fall of all the tomatoes! Woot! Winning on getting rid of the “processed foods”.
Spray 6-quart oval slow cooker with cooking spray.
Roll out pizza dough; to bigger than your crock of the crockpot.
Place pizza dough in slow cooker; press in bottom and 1 inch up sides. Spread pizza sauce evenly over dough to within 1/2 inch of edges.
Top wit the cheese
Top with toppings.
Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto pizza. Cover; cook on High heat setting 45 minutes. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180°. Continue to cook on High heat setting 30 to 60 minutes or until crust edges are deep golden brown, cheese is melted, and thermometer inserted in center reads 165°F.
Loosen edges of pizza with metal spatula or small knife; carefully remove from slow cooker to cutting board. Cut and serve.