Slow cooker pizza? Oh yes! Top this easy, homemade pizza recipe with black beans, green chile peppers, and chorizo sausage for a Mexican-meets-pizza-night meal.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large bowl stir together 1 1/4 cups of the flour, the cornmeal, yeast, and salt. Stir in warm water, oil, and honey. On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover and let rest 5 minutes.

  • Meanwhile, for filling, in a large skillet cook sausage and/or beef and sweet pepper over medium heat until meat is browned. Drain off fat. Stir in beans and chile peppers.

  • Line a 6-qt. oval slow cooker with parchment paper, then foil. Coat foil with cooking spray. On a lightly floured surface, roll dough into a 14x11-inch oval. Transfer to paper-foil liner in cooker. Fold down top edges of dough to make an even crust that extends 1 to 1 1/2 inches up the sides. Spoon filling into crust.

  • Cover and cook on high 3 1/2 hours or until crust is golden, giving crockery liner a half-turn halfway through if possible. Sprinkle with cheese. Cover and cook 10 minutes more. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, 10 minutes before serving.

Nutrition Facts

420 calories; 19 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 42 mg cholesterol; 958 mg sodium. 416 mg potassium; 43 g carbohydrates; 4 g fiber; 4 g sugar; 18 g protein; 0 g trans fatty acid; 830 IU vitamin a; 25 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 99 mcg folate; 1 mcg vitamin b12; 163 mg calcium; 3 mg iron;