Chicago-Style Pan Pizza

By dette

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.—Nikki MacDonald, Sheboygan, Wisconsin

Ingredients

• 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) Hunt’s® Original 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

Preparation

Step 1

Directions
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 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: 8 slices