Chicago-Style Pizza

Here is a favorite that I love to eat. It is flexible and you can alter it to use whatever toppings you want. I originally got it out of a magazine (Quick Cooking May/June 2004) where it used sausage but I usually substitute pepperoni. Also great when you saute peppers. It is great because you can make it your own way! I also usually buy 2 small cans of diced tomatoes instead of the large one and I buy them with the spices already in it to save time. Enjoy!



Chicago-Style Pan Pizza

1 loaf frozen bread dough, thawed
1 lb. bulk Italian sausage
2 C (8 oz) shredded mozzarella cheese
1/2 lb. sliced fresh mushrooms
1 small onion, chopped
1 can (28 oz) diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed (I've never put this in)
1/4 t garlic powder
1/2 C grated Parmesan cheese


Press dough onto the bottom and up the sides of a greased 13 in x 9 in x 2 in baking dish.. In a large skillet, cook sausafe 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 degrees for 25-35 minutes or until crust is golden brown. Yield: 6 slices.