Crock-Pot Pizza

1 lb. bulk Italian sausage
1 can (28 ozs.) crushed tomatoes
1 can (15 1/2 ozs.) chili beans
1 can (15 ozs.) black beans, rinsed and drained
1 can (2 1/4 ozs.) sliced ripe olives, drained
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 Tbsp. quick-cooking tapioca
1 Tbsp. dried basil
1 bay leaf
1 tsp. salt
1/2 tsp. sugar
Hot cooked pasta
Shredded mozzarella cheese, optional

In a skillet over medium heat, cook the sausage until no longer pink;
drain. Transfer to Crock Pot. Add the next 13 ingredients; mix well.
Cover and cook on low for 8-9 hours or until slightly thickened. Discard
bay leaf. Stir before serving over pasta. Sprinkle with mozzarella
cheese if desired.

Yield: 6-8 servings.