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

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5 11 24
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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.
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 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

Nutritional Facts

1 piece: 516 calories, 23g fat (9g saturated fat), 58mg cholesterol, 1423mg sodium, 47g carbohydrate (10g sugars, 6g fiber), 29g 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

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
(24)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
lauramarielawson User ID: 5246360 255947
Reviewed Oct. 25, 2016

"I've made this several times with great results. Most recently I added about a cup of pizza sauce to the tomato mixture and it was great!"

MY REVIEW
imvideomom User ID: 1160174 247674
Reviewed Apr. 30, 2016

"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."

MY REVIEW
justmbeth User ID: 1196484 79048
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
LauraManning User ID: 968398 132369
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."

MY REVIEW
LaFrenierM User ID: 5629873 110184
Reviewed Mar. 29, 2011

"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! :)"

MY REVIEW
bmotox68 User ID: 5525100 68059
Reviewed Feb. 26, 2011

"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!"

MY REVIEW
ajackson2004 User ID: 3018223 137040
Reviewed Aug. 19, 2010

"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?"

MY REVIEW
linsvin User ID: 1584655 57201
Reviewed Mar. 30, 2010

"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."

MY REVIEW
sandra Henslee User ID: 1122812 91964
Reviewed Nov. 13, 2009

"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!"

MY REVIEW
aliciab26 User ID: 1308185 139142
Reviewed May. 8, 2009

"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"

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