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My review
Chicago-Style Pan Pizza
11
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
1 h 5 m servings 578Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 342460 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
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 s...
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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 ...
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 s...
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 ...
2/26/2006
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...
1/20/2009
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 ...
1/28/2006
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 ...
7/12/2007
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...
7/17/2008
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...
10/13/2007
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...