Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

315
JAIME5025 1

"This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself."

Ingredients

1 h 5 m {{adjustedServings}} servings 578 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1816 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch 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 crust. 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 to 35 minutes in the preheated oven, or until crust is golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

315
  1. 423 Ratings

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I have made this recipe many, many times and my family loves it. I cook the dough/pizza crust first for about 15 minutes, then add all the toppings. I continue baking for about another 20 or so ...

One very, very critical item on pizza is letting the mozarella cheese dry out in the fridgeopen to air for 5-6 hours before putting it on. This will give the cheese the "stretch" proprerty you s...

Recipe is perfect 'as is.' No changes. Be sure to drain the tomatoes well or deglop fresh ones if not using canned. The only tips I have are related to baking. 1) Greasing the pan tends to make ...