Thursday, November 10, 2005

Spoon Pizza- American Crock Pot

You might want to try other topping such as sausage, olives, peppers, etc.

2 (8 oz.) cans tomato sauce
2 garlic cloves
2 teaspoons dried oregano
2 teaspoons dried basil leaves
1/2 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon pepper
5 (6 inch ) corn tortillas
5 teaspoons grated Parmesan cheese
1 medium onion, thinly sliced into rings
2 large plum tomatoes, thinly sliced
2 tablespoons chopped parsley
8 ounces mozzarella cheese, sliced

In a blender or food processor combine tomato sauce, salt and spices. Process 3 minutes or until pureed; set aside. Spread each tortilla with about 2 1/2 tablespoons tomato puree; sprinkle each with 1 teaspoon grated Parmesan cheese. On each tortilla spread about 1/5 of the following; onion, tomato slices, pepperoni, parsley and mozzarella cheese. Place each prepared tortilla in slow-cooker, one on top of each other. Pour any remaining puree over top of stacked tortillas. Cover; cook on LOW 7 to 8 hours . Spoon into bowls or cut into wedges and remove onto platter.

6-8 servings

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