IN THE POT | CROCK POT PIZZA POTATOES

…Pizza Potatoes mid cook…

Yesterday I wrote about the food crime that is Pizza Pork Chops, but today I’m going to redeem the term “pizza” with Pizza Potatoes.  It’s not often that I find a recipe that both HUBBY and I love to the point of wanting to make again straight away, but this recipe fulfilled that dream.

I stumbled upon the recipe on the blog; Kayotic Kitchen and thought I would give it a burl.  (I also found a new recipe blog to follow!) As with all recipes I tweaked this one a little to reflect our personal tastes and the foods we had on hand.

When I was thinking about making this dish I thought I would serve it as a side dish, but it became abundantly clear as I was putting it together that this would be a dish all on it’s own.

…more meat than a butchers…

You can find the original recipe here at Kayotic Kitchen, however for the version I did here’s the details:

Crock Pot Pizza Potatoes

1.5kg Potatoes, peeled and quartered

2 x Cherry Tomato Marinara Pasta Sauce 375g

1 x Medium Onion, diced

1 x Red Capsicum, strip sliced

1 x Green Capsicum, strip sliced

1 x Yellow Capsicum, strip sliced

250g Chorizo, sliced

200g Hungarian White Salami, sliced

250g Salami Pepperoni, sliced

200g Cabanossi, sliced

2 x 220g tub Baby Bocconcini

2 tsp Ground Oregano

1 tablespoon Garlic, crushed

1 1/2 to 2 tsp salt (depends on the salt level of your sauce)

1 tbsp olive oil

2 tablespoons bottled Jalapeno

1. Heat oil in fry pan.  Lightly fry your mixed sausages.  (You just really want to get them crisping up.) Once cooked to your liking transfer to slow cooker.

2. In the same fry pan saute your onion, capsicums, jalapeno and garlic.  Once done transfer to the slow cooker.

3. Put the quartered potatoes (don’t dice them or they’ll turn to mush) in the slow cooker.  Sprinkle with oregano.

4. Pour in the marinara sauce and mix well.  Once you’re happy with how well the ingredients are place the bocconcini over the top.

…bocconcini not marshmallows…

5. Place the lid on the slow cooker and let it cook on low for 5 – 7 hours. Don’t lift the lid up, don’t stir it, just let it cook all day long.

6. Serve in bowls with crusty buttered bread.

Original recipe: Kayotic Kitchen

This photo doesn’t do it justice. It’s seriously yum.  The bocconcini melt and become little pockets of chewy goodness.  The marinara sauce isn’t as jarring in flavour as a spaghetti type pasta sauce which makes a really lovely change.

It’s got a nice little kick to it which just intensifies when you have it the next day (on toast – everything is better on toast in my world).  It’s a really great dish and it makes a mountain of the stuff which means there’s heaps for lunches (and brunches).

I’m totally going to make this as an option at our next BBQ. You could serve it as a side dish if you were entertaining a large group of people or it’s enough to have all by itself.  It’s another alternative to the potato bake really.  This is a keeper!