Chicago-Style Pan Pizza
Pequod's pizza specializes in chicago deep dish pizza with a caramelized crust.
Recipe Summary Chicago-Style Pan Pizza
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.Ingredients | Chicago Pizza And Oven Grinder Mediterranean Bread Recipe1 (1 pound) loaf frozen bread dough, thawed1 pound bulk Italian sausage2 cups shredded mozzarella cheese8 ounces sliced fresh mushrooms1 small onion, chopped2 teaspoons olive oil1 (28 ounce) can diced tomatoes, drained¾ teaspoon dried oregano½ teaspoon salt¼ teaspoon fennel seed¼ teaspoon garlic powder½ cup freshly grated Parmesan cheeseDirectionsPreheat 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.Info | Chicago Pizza And Oven Grinder Mediterranean Bread Recipeprep: 30 mins cook: 35 mins total: 1 hr 5 mins Servings: 6 Yield: 6 servings
TAG : Chicago-Style Pan PizzaMain Dish Recipes, Pizza Recipes,
