“This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in a hard triangle form. It tastes so much better when you grate it yourself.”
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 ounces) 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
- Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9×13 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.
Recipe From: Allrecipes.com