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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.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 slices


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 pound bulk Italian sausage
  • 2 cups 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 13x9-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.
Nutrition Facts
1 piece: 516 calories, 23g fat (9g saturated fat), 58mg cholesterol, 1423mg sodium, 47g carbohydrate (10g sugars, 6g fiber), 29g protein.

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Average Rating:
  • HBcook
    Apr 19, 2018

    I made this with Pillsbury refrigerated thin pizza crust. I prebaked the crust for 5 minutes then followed directions (I added a diced green pepper). It was REALLY good but the crust was not crisp, a little soggy, but didn't ruin the result. I used half hot and half mild sausage. I used a 26 ounce box of POM tomatoes that i drained really well. i also simmered the veggie mixture a little to get rid of the liquid. Loved the flavor!

  • Steven
    Mar 11, 2018

    What an awesome recipe. I am a deep-dish pizza lover and this recipe is the best. I like to add a little cornmeal to the bottom of the pan before I add my dough. I also like to cook the dough for about 5 minutes before I add the ingredients. After Italians sausage I add pepperonis and I like to add tomatoe paste and sauce to the diced tomatoes (after I have sweetened up the sauce a bit). Before I add the final layer of cheese (parmesan), I like to add mozerella then parmesan.

  • lauramarielawson
    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!

  • imvideomom
    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.

  • mblewis
    Aug 26, 2012

    No comment left

  • justmbeth
    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.

  • lrenschrock
    Dec 30, 2011

    No comment left

  • kimheath
    Sep 11, 2011

    No comment left

  • LauraManning
    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.

  • LaFrenierM
    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! :)