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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

Ingredients

  • 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

Directions

  • 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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