For a quick and easy version of this, I used 2 packages of "just add water" pizza crusts and a spring form pan. I followed the filling or stuffing recipe as listed. press one crust to the bottom and a little up the sides of the lightly greased spring form pan and toss in the 450 oven's middle rack for 4 minutes. Roll out the second crust so that it will be large enough to blanket the stuffing and reach the edges of the pan and apply it to the top of the 1st crust over the filling. I dipped the handle end of a wooden spoon in flour and used it to firmly press the top crust down to meet the bottom crust all around the edges. Cut 3, 2 inch slits in the top for ventilation. Bake on the near top rack of the oven for 15 mins. or until top crust is very slightly browned in spots. Open a an 8oz. can of pizza sauce and add 1 1/2 tablespoons sugar. Pull pizza from the oven reinforce the 3 ventilation slits and put 1/2 the sauce on top. Place pizza back in oven on middle rack for 5-7 minutes. Pull the pizza out and apply the remaining sauce to the top and sprinkle with grated parmesan cheese. Cool for a few minutes and devour. I don't know if I'd call this Chicago style, but I live here and if I want delicious pizza I don't cook, I go to Pequod's.

Reviewed On: Feb. 23, 2008

The sauce is delicious if you love peanut sauce. I like my peanut noodles cold, but this sauce doesn't hold up well cooled. I would suggest cooking the noodles and refrigerating them overnight and then tossing them with the freshly made sauce.

Reviewed On: Feb. 23, 2008