Crock-pot or Not Caprese Pizza
In the Pacific Northwest it is common for summer to not turn on until late July or August. Last year I don’t remember summer ever arriving, although I remember a few hot days at the end of September/early October that melted my homemade deodorant since I first started using it that week (do you really want to hear about my deo?~sorry). Anyway, this fall we have had some REALLY nice weather. We can have had some beautiful and hot September days (and October is still bringing the sun)!
It’s on those super hots days where it’s really nice to use the crock-pot, keeping the temperature down in the house. I’ve been making bread, and granola, along with other things in the crock-pot as to not add to the heat in our home. You see, in Washington state, most of us don’t own air conditioners since we only may need them a few days of the year. The other thing I’ve started making this summer in the crock-pot is pizza!!
I laugh when I recently read that since it’s fall time now, it’s time to break out the crock-pot and make soups. I think one of the best times of the year to use the crock-pot is the summer. For me it really doesn’t matter what time of year it is since I like using the crock-pot all year round for all sorts of purposes.
Anyway, we’ve also been enjoying our homegrown tomatoes this fall! We love eating them in salads, guacamole, homemade salsa, solo, and with this pizza. Whenever I make this pizza, my Ellie girl, who loves tomatoes in their raw form, asks me not to cook the tomatoes.
The Verdict: I have made this pizza in the oven and crock-pot, and JSarr and I both agreed we liked the thin-crust crock-pot version the best. If you love Caprese Salad, we bet you’ll love this pizza!
Want other sourdough ideas?