- 1 loaf (1 pound) frozen bread dough, thawed
- 1 pound bulk 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
- 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.
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
"This recipe is one of our new favorites. I've made it using pizza sauce instead of the tomatoes as well as added green peppers. It still turns out very tasty."
"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."
"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."
"My husband is in Afghanistan currently. He is a huge pizzaholic! I'm excited to make this for him when he comes home. It was excellent! Experimenting w/ toppings will be fun! :)"
"I have made this 3 times and now and it is wonderful. Very easy to make and you can even mix it up a little with the toppings. Will be making this for years to come!"
"Verry Good! My hubby loved it and wants me to put it on my "cook often" list. I had a hard time getting the dough to spread, any suggestions?"
"Not a fan of frozen bread dough. Used pizza dough from my local italian market. Pressing the dough in the pan was easier than rolling out. Loved the combo of sausage and muchrooms. Living in a suburb of Chicago, I can tell you this recipe is a close second."
"We love this recipe. It is one of the best I have found. It has a restaurant quality flavor and is not difficult to make. The only change I made was to use petite diced tomatoes and only 14 oz. of them. The larger tomatoes were overwhelming to the spices. Thanks for a great recipe!"
"This is one of our favorite pizzas! I have also used this with our standard pizza dough and it is yummy! Authentic or not, it is very good.Alicia"
" I am sure this pizza is great but this doesn't even resemble real Chicago Pies like you would get at Lou Malnati's or Geno's East. Lou Malnati's, for example, does not use onions in the sauce. The Sauce is really quite simple. Just Plum tomatoes and tomato sauce with a garnish of oregano on top (you may add a little olive oil, in the sauce, if you like). The Garlic is applied to the crust in the form of garlic butter. The crust is simple just flour, water, olive oil, corn oil, yeast and salt. The pizza is assembled in the following manner, cheese, meat, cheese, tomatoes, oregano and a dusting of Romano cheese. That is all there is to it. It is a simple pie to make and it keeps people all over the world longing to go back to Chicago just for a slice of it.If you contact me I would be happy to share a recipe that I developed that is a close clone of the traditional Lou Malnati's Pie. It is easy to make. If you have a dough mixer or bread machine it is faster than waiting for bread dough to thaw and it is about a billion times better.I am glad to see that someone else loves Chicago as much as I do. I had tried for years to recreate the taste of Chicago and eventualy just ordered about $80 worth of pies and had them mailed to me on ice. I read the ingredients and took the pies apart until I could duplicate them. I do find that the sausage and pepperoni can't be duplicated locally but I buy the best that is available and the result is pretty good. The other change I have made is I add a bit more yeast to the dough. It makes it a little fluffier but my kids like it that way. I have now posted the recipe here: http://www.tasteofhome.com/Recipes/Community/Authentic-Chicago-Style-Pizza