From Skinny Slow Cooker by BHG. Can't find on the web.
Prep: 25 min
Slow Cooker: 3-3.5 hrs + 10 min
Stand: 25 min
1.5 cups all purpose flour
1 pkg active dry yeast
1/4 tsp kosher salt
3/4 cup warm water (120 degrees F to 130 degrees F)
1 tbsp olive oil
1 tbsp honey
3/4 cup whole wheat flour
8 oz turkey italian sausage, casings removed
3/4 cup chopped red or green sweet pepper
1 15-oz can no-salt-added tomato sauce
1 6-oz jar marinated artichoke hearts, drained and chopped
1 tsp dried oregano, crushed
1/2 tsp black pepper
1.5 cups shredded part-skim mozzarella cheese
Snipped fresh oregano, optional
- In a large bowl, combine the first three ingredients (through salt); add the next three ingredients (through honey). Beat with a mixer on low speed for 30 seconds, scraping bowl. Beat on high for 3 minutes. Stir in as much of the whole wheat flour as you can. On a lightly floured surface, knead in enough remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Cover and let rest 10 minutes.
- Meanwhile, for filling, in a large nonstick skillet cook sausage and sweet peppers over medium heat until sausage is browned. Stir in the next four ingredients (through black pepper).
- Line a 6 qt oval slow cooker with nonstick pan-ling paper. On a lightly floured surface, roll doigh into a 14x11 inch oval. Transfer to prepared cooker (dough should extend 2-3 inches up the sides). Press top of dough edges onto lining paper. Spoon filling into crust in cooker.
- Cover and cook on high for 3-3.5 hrs or until filling is bubbly and crust is golden, giving crockery liner a half turn halfway through the cooking time. Sprinkle with cheese. Cover and cook about 10 min more or until cheese is melted. Let stand, uncovered, for about 15 minutes before serving. Top with fresh oregano. Makes 6 servings.