Pizza in a Pot Recipe

3.5 4 6
Pizza in a Pot Recipe
Pizza in a Pot Recipe photo by Taste of Home
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Pizza in a Pot Recipe

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3.5 4 6
Publisher Photo
"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."
Recommended: Pizza-Flavored Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours

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

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.
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.
Yield: 6 servings.
Originally published as Pizza in a Pot in Quick Cooking September/October 1999, p35

Nutritional Facts

1 each: 338 calories, 13g fat (5g saturated fat), 33mg cholesterol, 1423mg sodium, 41g carbohydrate (5g sugars, 11g fiber), 19g protein.

  • 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
  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.
    Yield: 6 servings.
Originally published as Pizza in a Pot in Quick Cooking September/October 1999, p35

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Reviews forPizza in a Pot

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MY REVIEW
NoodleNel User ID: 6393598 79267
Reviewed Nov. 14, 2013

"We liked it but hate the name, "in the pot" so my daughter wants to call it something like Fiesta Pizza."

MY REVIEW
cea267 User ID: 1848598 29954
Reviewed Apr. 9, 2013

"I went ahead and added 8 ounces of our fav pepperoni chopped in medium sized pieces and browned it with the sausage. I then drained all the meat on paper towels before putting it in the crock pot with other ingred. Turned out really good. I served it with Asiago cheese because we like the flavor.

CEA"

MY REVIEW
CheriMcN User ID: 1272462 21031
Reviewed Apr. 5, 2013

"Looks like pepperoni in the picture!!!??? Is there pepperoni in this recipe? If so, when does it get added?"

MY REVIEW
bjsilve0 User ID: 172187 29951
Reviewed Oct. 25, 2011

"easy and quick to make with great flavor. Kids love it. I've been making it since the recipe came out in 1999."

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