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Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
JAIME5025

JAIME5025

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SHEZASMITTY
851

SHEZASMITTY

1/15/2007

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 minutes, until the crust is golden brown and toppings are all melted and bubbly, that the crust comes out better to our liking. It works for us and you then don't have to worry about whether the crust is cooked through in the middle of your pizza. We also make this in a deep dish pizza pan.

fmdog44
555

fmdog44

1/20/2009

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 see when pulling a wedge from the pie. "Wet" cheese is a no-no on pizza.

Cat
364

Cat

2/3/2008

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 the dough slip, so I grease and lightly flour the pan; 2) baking the crust for 15 min before placing everything on top was key, as another reviewer mentioned. For my taste, I add a bit of minced fresh garlic and chili pepper flakes. This is the recipe we use all the time, with Quick and Easy Pizza Crust also from this site; I don't use frozen. Tasty!

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