Chicago Style Pan Pizza
Description
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.
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.
