Chicago-Style Pan Pizza The Best Recipes
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|Chicago-Style Pan Pizza|
"This is the nice Chicago-style pizza that I actually have ever had. Make sure which you use the Parmesan in difficult triangle shape. It tastes a lot higher when you grate it your self."
- 1 (1 pound) loaf frozen bread dough, thawed
- 1 pound bulk Italian sausage
- 2 cups shredded mozzarella cheese
- eight oz sliced clean mushrooms
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 (28 ounce) can diced tomatoes, drained
- three/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/four teaspoon fennel seed
- 1/four teaspoon garlic powder
- half of cup freshly grated Parmesan cheese
|Prep : 30M||Cook : 6M||Ready in : 1H5M|
- Preheat the oven to 350 levels F (a hundred seventy five ranges C). Press the dough into the lowest and up the perimeters of a greased 9x13 inch baking dish.
- Crumble the sausage into a huge skillet over medium-high warmth. Cook and stir until calmly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese frivolously over the sausage.
- Add mushrooms and onion to the skillet; cook dinner and stir until the onion is smooth. Stir within the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the pinnacle.
- Bake for 25 to 35 minutes inside the preheated oven, or till crust is golden brown.
- Reynolds® Aluminum foil can be used to keep food wet, cook dinner it flippantly, and make smooth-up less complicated.
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