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I developed a love for Chicago's deep-dish pizzas while attending college in the Windy City. This simple recipe relies on frozen bread dough, so I can indulge in the mouthwatering sensation without leaving home.
This recipe is:
Contest Winning
Nutritional Facts 1 piece equals 516 calories, 23 g fat (9 g saturated fat), 58 mg cholesterol, 1,423 mg sodium, 47 g carbohydrate, 6 g fiber, 29 g protein.
Originally published as Chicago-Style Pan Pizza in Quick Cooking May/June 2004, p28
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 Jan. 14, 2012 by justmbeth
Very good. Not as heavy as a pizza as I expected. We left out the fennel seed because it is not one of our favorites. Will definitely make again.
Reviewed on Jun. 08, 2011 by LauraManning
Very good and filling. I used 1/2 ground chuck and 1/2 mild Italian sausage. Make sure you drain the tomatoes really good, or you'll have water standing on top of the pizza.
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