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."
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Ingredients

1 h 5 m servings 578 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

315
  1. 424 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

I don't really ever leave reviews, but this one deserved it! This is my favorite recipe, and I make it once a week for my husband and myself. It's even better heated up as a leftover! I doubl...

This is a good recipie, but I do the following...after putting the crust into a CAST IRON SKILLET, I brush the crust with olive oil...then add fresh sliced mozzie cheese and then the ingrdients ...

I am looking for a good deep dish pizza recipe but was very disappointed with this one. It was bread with pizza toppings covering it. I had difficulty getting the bread to cook completely and ...

I really liked making pizza in a pan and I LOVED the sauce--so good!!!! I used fresh garlic instead of garlic powder and canned mushrooms because that was all I had. Be sure to pre-bake the cr...

I have made this recipe several times and can not get enough of it. I do not change anything, as you should not when trying a recipe. People who alter recipes should just post their own an leave...

This is a great base recipe that can be easily changed up for whatever ingredients you have on hand! I have made it many times with different fillings and it is wonderful. An example is to use...