Chicago-Style Pan Pizza Recipe

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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.—Nikki MacDonald, Sheboygan, Wisconsin

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Chicago-Style Pan Pizza Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 pound bulk Johnsonville® Ground Sausage
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 can (28 ounces) diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese

Directions

Press dough onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese.
In a skillet, saute mushrooms and onion in oil until onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 25-35 minutes or until crust is golden brown. Yield: 8 slices.

Nutritional Facts 2 pieces equals 786 calories, 38 g fat (15 g saturated fat), 97 mg cholesterol, 2,110 mg sodium, 75 g carbohydrate, 8 g fiber, 42 g protein.

Originally published as Chicago-Style Pan Pizza in The Taste of Home Cookbook , p132

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Chicago-Style Pan Pizza

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Reviewed on Apr. 17, 2012 by jsbr

This recipe instantly became a favorite! I added red & green peppers for some additional nutritional value. Even my 2-year old asked for seconds. Definitely making this again.