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Pizza in a Pot

Total Time

Prep: 15 min. Cook: 8 hours

Makes

6 servings

"Since most kids will try anything to do with pizza, I rely on this recipe when one of my two teenage sons has a friend stay for dinner," shares Anita Doughty of West Des Moines, Iowa. "It's frequently a hit."

Ingredients

  • 1 pound bulk Italian sausage
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon quick-cooking tapioca
  • 1 tablespoon dried basil
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • Hot cooked pasta
  • Shredded part-skim mozzarella cheese, optional

Directions

  1. In a large skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the next 13 ingredients.
  2. Cover and cook on low for 8-9 hours or until slightly thickened. Discard bay leaf. Stir before serving with pasta. Sprinkle with mozzarella cheese if desired.
    Freeze option: Do not cook or add pasta. Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place sausage mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve with pasta and, if desired, mozzarella cheese.

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