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

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


  • 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


  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.

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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."

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."

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."

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! :)"

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!"

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