Chicago-Style Pan Pizza
Ingredients:
- 1 (1 pound) loaf frozen bread dough, thawed
- 1 pound bulk Italian sausage
- 2 cups shredded mozzarella cheese
- 8 ounces sliced fresh mushrooms
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 (28 ounce) can diced tomatoes, drained
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon fennel seed
- 1/4 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan cheese
Directions:
- 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.
Nutrion facts:
| Total Fat | 27.4g | 42% |
| Saturated Fat | 10.0g | |
| Cholesterol | 61mg | 20% |
| Sodium | 1816mg | 73% |
| Potassium | 504mg | 14% |
| Total Carbohydrates | 46.8g | 15% |
| Dietary Fiber | 4.9g | 19% |
| Protein | 32.3g | 65% |
| Sugars | 8g | |
| Vitamin A | 1328IU | |
| Vitamin C | 12mg | |
| Calcium | 449mg | |
| Iron | 7mg | |
| Thiamin | 0mg | |
| Niacin | 8mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 27mg | |
| Folate | 82mcg |
