Chicago-Style Pan Pizza

Posted on June 25, 2007. Filed under: Pizza |

Chicago -Style Pan Pizza

1 loaf (1 pound) frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarello cheese
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 tsps olive oil
1 can (28 oz) diced tomatoes, drained
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp fennel seed, crushed
1/4 tsp garlic powder
1/2 cup grated parmesan cheese

Press dough onto the bottom and up the sides of a greased 13x9x2″ 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 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. Yield: 6 slices.

Source: Quick Cooking May/June 2004


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