Chicago-style Pan Pizza
- Preparing Time: 6 hours
- Total Time: 1 hour
- Served Person: 6
- 1/2 teaspoon salt
- 1 small onion chopped
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1 pound italian sausage
- 2 teaspoons olive oil
- 3/4 teaspoon dried oregano
- 1 each bread loaf (1 pound) frozen bread dough, thawed
- 2 cups mozarella cheese
- 1 12-oz can mushrooms
- 1 20-oz can diced tomatoes drained
- 1/2 teaspoon fennel seed crushed
- Carbohydrate 47.6406729166667 g
- Cholesterol 108.797333333333 mg
- Fat 41.1753708309333 g
- Fiber 4.19663758651415 g
- Protein 39.979485 g
- Saturated Fat 17.6920400413353 g
- Serving Size 1 1 Serving (399g)
- Sodium 1522.05199999995 mg
- Sugar 43.4440353301525 g
- Trans Fat 2.484505249935 g
- Calories 722 calories
From My Tiny Kitchen to the Windy City: A Love Story with Deep-Dish Pizza
The aroma of garlic, oregano, and sizzling sausage fills my small kitchen, a symphony of scents that transports me back to my college days in Chicago. Remember those late-night study sessions fueled by thick, cheesy slices of deep-dish pizza? Oh, the memories! That city holds a special place in my heart, not just for the education I received, but for the culinary awakening I experienced. Chicago introduced me to the magic of deep-dish pizza, a revelation so profound that it changed my pizza-loving life forever. Now, years later, married with two beautiful, rambunctious kids, I find myself recreating that magic in my own home, albeit on a slightly smaller scale.
This recipe, my go-to for a taste of Chicago, is surprisingly simple. No fussing with yeast or kneading dough for hours. The secret weapon? Frozen bread dough! I know, I know, it might sound like sacrilege to some pizza purists, but trust me, it works wonders. It cuts down on prep time significantly, which is a lifesaver for a busy mom like me. Between school runs, soccer practice, and keeping the house from turning into a complete disaster zone, time is a precious commodity. This recipe allows me to bring a little bit of Chicago into our lives without spending the entire day in the kitchen. Plus, the kids absolutely adore it, which is always a win in my book.
The beauty of this dish lies in its versatility. I often swap out the Italian sausage for ground beef or even crumbled chorizo for a spicy kick. Sometimes, I’ll add a layer of sliced pepperoni beneath the mozzarella for extra indulgence. And if I'm feeling particularly adventurous, I'll throw in some roasted red peppers or a sprinkle of black olives. It's a blank canvas for culinary creativity, really. The one constant, however, is the thick, buttery crust, the generous blanket of mozzarella, and that unmistakable Chicago-style flavor that brings a smile to everyone's face. It's not just a pizza; it's a trip down memory lane, a taste of my past, and a reminder of the simple joys in life, all baked into one glorious, cheesy masterpiece. And who knows, maybe one day I'll take my little family back to the Windy City, not just to show them where Mommy went to school, but to introduce them to the real deal, the original Chicago deep-dish experience. Until then, this little slice of heaven, made with love in my tiny kitchen, will have to do.
Step-by-step
- Press dough onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish.
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese.
- In a large 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? for 25-35 minutes or until crust is golden brown.
- Yield: 6 slices.
