Slow cooker pizza recipe is a gameday winner
If pizza and spaghetti had a baby, it would be Craig's Slow Cooker Pizza. A casserole stuffed with your favorite 'za toppings (including cheese, of course) and spaghetti sauce between egg noodles.
"I make this for Packer parties when it is my turn to bring the food and it's always a big hit, something different that no one else would make," says Craig Kazda. "I even have a Packer-logo crock pot."
Making this dish for the better part of a decade, Kazda says he uses the same ingredients. Though any of your favorite pizza toppings will work.
"Maybe some people don't care for black olives — I love them — assorted peppers could be added instead."
As far as sauce goes, Kazda prefers Ragu's chunky garden variety but encourages you to use your favorite.
Craig's Slow Cooker Pizza
12 ounces medium wide egg noodles
1 pound Italian sausage
1 small onion, chopped
24 ounces spaghetti sauce
8 ounces chopped mushrooms
1½ teaspoons Italian seasoning
3½ ounces sliced pepperoni, halved
4 ounces black olives
8 ounces shredded cheddar (more to taste)
8 ounces shredded mozzarella (more to taste)
Cook noodles according to package directions, set aside.
Fry sausage and onion in large skillet, drain grease.
Stir in spaghetti sauce, mushrooms, black olives and Italian seasoning, heat through.
Coat inside of 5-quart slow cooker with cooking spray, spread ⅓ of the meat sauce, cover with ⅓ of the noodles, ⅓ of the pepperoni and a ⅓ of the cheeses. Repeat two more times.
Cover and cook on low 3 to 4 hours until heated through and cheese is melted.
(From Craig Kazda, Manitowoc)