CHICAGO STYLE PAN PIZZA

By Nicky

Ingredients

• 1 loaf (1 lb.) frozen bread dough, thawed
• 1 lb. bulk italian sausage
• 2 c. (8 oz.) shredded part skim mozzarella cheese
• 1/2 lb. sliced fresh mushrooms
• 1 small chopped onion
• 2 tsp. olive oil
• 1 28 oz. can diced tomatoes, drained
• 3/4 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. fennel seed, crushed (optional)
• 1/4 tsp. garlic powder
• 1/2 c. grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Press dough onto the bottom and up the sides of a greased 13 x 9" pan. In a large skillet, cook sausage over medium heat until no long pink; drain. Sprinkle over dough. Top with mozzarella cheese.

In a skillet, saute mushrooms and onions 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 F for 25 - 35 minutes or until crust is golden brown.