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Lunch / Dinner

Slow-Cooker Deep-Dish Pizza

With deep-dish pizza this simple and flavor-packed, ordering delivery may become a thing of the past. Pizza is probably not something you think of as being a slow cooker-friendly dinner, but all you need is purchased pizza dough, tasty toppings, and a slow cooker.


4 servings

Total Time

30 minutes

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Test Kitchen Tips

Unlike olives that are cured in brine, these are rubbed with coarse salt and left for several weeks until shriveled and wrinkly, like small prunes. This removes much of the olives’ bitterness while concentrating their flavor.

Fresh pizza dough is pretty easy to find these days, but if you're having trouble locating one, once thawed, frozen dough works in a pinch.


Brown sausage in a sauté pan over medium-high heat, 5 minutes. Add onion and cook 2 minutes; add garlic and cook 1 minute more.

Deglaze pan with tomato purée, scraping up any brown bits. Stir in Italian seasoning and season with salt and pepper.

Roll dough on parchment paper, two inches longer and two inches wider than the crock of a 4- to 6-qt. slow cooker. Place parchment and dough into the slow cooker, restretching dough as necessary to come up sides.

Sprinkle Italian cheese blend on top of dough. Top cheese with pepper rings, olives, and sausage mixture, then smooth over the top. Continue lifting and stretching the edges of dough.

Cover top of crock with paper towels. Cover slow cooker, stretching paper towels tight.

Cook pizza on high setting, 3 hours, or low setting, 6 hours. Transfer pizza to a cutting board by lifting it out with the parchment paper. Top pizza with Parmesan and parsley; let cool 23 minutes before slicing.


Roll the pizza dough on parchment, and use the vessel to check the size to ensure it's big enough. Lightly press down to create the lip for the crust.


When spreading sausage onto the dough, make sure there's a lip to keep the sausage on the pizza.


To prevent the crust from getting soggy, place paper towels just under the slow cooker lid.

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