Chicago-Style Pan Pizza Recipe
Chicago-Style Pan Pizza Recipe photo by Taste of Home

Chicago-Style Pan Pizza Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 pound Johnsonville® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. 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.
  3. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 25-35 minutes or until crust is golden brown. Yield: 6 slices.
Originally published as Chicago-Style Pan Pizza in Quick Cooking May/June 2004, p28

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.

Medium-Bodied Red Wine

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

Reviews for Chicago-Style Pan Pizza

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 14, 2012

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.

MY REVIEW
Reviewed Jun. 8, 2011

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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