2.Remove slow cooker insert from base and line with foil; spray foil well with oil. Remove dough from packets and knead together lightly to form a ball. Place dough in insert. Return insert to slow cooker. Cook, covered, for 45 minutes to prove.
3.Adjust setting to HIGH. Push dough down lightly, pressing it out towards the side of insert to cover the base and create a thick rim. Place half the pepperoni over base. Spread over pasta sauce, then top with remaining pepperoni and the cheese. Cook, covered, for 4 hours.
4.Preheat oven grill on medium.
5.Remove pizza from slow cooker; place on an oven tray. Grill for 10 minutes or until cheese and crust are browned.
6.Top pizza with basil; serve straight away.
We used ready-made pizza dough and a fresh pasta sauce from the refrigerator section of supermarkets.
Use sliced salami or ham instead of pepperoni, if you like.