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Chicago-Style Pan Pizza Recipe

Chicago-Style Pan Pizza Recipe photo by Taste of Home

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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.

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Chicago-Style Pan Pizza Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

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 large 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: 6 slices.

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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Reviews for Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

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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.