Chicago Style Pan Pizza
Amy Eldredge
ingredients
- 1 (1 lb.) loaf frozen bread dough, thawed
- 1 lb. bulk Italian sausage
- 2 C. shredded mozzarella cheese
- 8 oz. sliced fresh mushrooms
- 1 small onion, chopped
- 2 tsp. olive oil
- 1 (28 oz.)can diced tomatoes, drained
- 3/4 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. fennel seed
- 1/4 tsp. garlic powder
- 1/2 C. freshly grated Parmesan cheese
directions
- 1
Preheat the oven to 350°. Press the dough into the bottom and up the sides of a greased 9x13 baking dish.
- 2
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon and sprinkle over the dough. Sprinkle mozzarella cheese evenly over the sausage.
- 3
Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
- 4
Bake for 25-35 minutes in the preheated oven or until crust is golden brown.
Source: Amy Eldredge
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