Chicago-Style Pan Pizza Recipe

By traciesparks

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.



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.

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) 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

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 slices.


Nutrition 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.

Chicago-Style Pan Pizza published in Quick Cooking May/June 2004, p28