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Chicago-Style Pan Pizza

 Chicago-Style Pan Pizza
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.
6 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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

2 of 2

Chicago-Style Pan Pizza (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.