Chicago Style Pan Pizza
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- 1/2 c
- freshly grated parmesan cheese for topping
- 1 lb
- bulk sausage
- 4 oz
- 2 c
- shredded mozzarella cheese
- 8 oz
- sliced fresh mushrooms
- 1 small
- chopped onion
- 2 tsp
- olive oil
- 28 oz
- can diced tomatoes, drained
- 3/4 tsp
- dried oregano
- 1/2 tsp
- 1/4 tsp
- garlic powder
- 1 lb
- frozen bread dough, thawed
1Preheat the oven to 350.
2Press dough into the bottom and up the sides of a greased 9 X 13 baking dish.
3Mix together drained tomatoes, oregano, salt and garlic powder. Spread over dough.
4Crumble the sausage into a large skillet over medium-high heat.
5Cook and stir until evenly browned.
6Remove the sausage with a slotted spoon and sprinkle over the dough crust.
7Lay pepperoni on top of sausage.
8Sprinkle the mozzarella cheese over the top.
9Add the mushrooms and onion to the skillet; cook and stir until the onion is tender.
10Spoon over the mozzarella cheese.
11Sprinkle parmesan cheese over the top.
12Bake for 25 to 35 minutes in the preheated oven or until crust is golden brown.