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"My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better," Lynn Hamilton writes from Naperville, Illinois. "The secret is baking it in a cast-iron skillet."
Nutritional Facts 1 serving (1 slice) equals 384 calories, 21 g fat (9 g saturated fat), 50 mg cholesterol, 837 mg sodium, 32 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Chicago-Style Deep-Dish Pizza in Country Woman January/February 2002, p43
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 06, 2012 by munchiequeen
The crust needs to bake a bit first. Then add ingredients and it's great
Reviewed on Jan. 14, 2012 by jesshensch
Amazing! Just the recipe I was looking for!
Reviewed on Sep. 28, 2011 by dbljdblk
Next time I would omit the tomatoes and use more of a sauce and paste combo
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