This week's Sunday Pizza is Benny's Chicago-Style Pan Pizza. This recipe was emailed to me from Benny, so I'm calling it Benny's Chicago-Style Pan Pizza! He said this recipe was passed along to him by a neighbor and he's been preparing it regular ever since. So thank you to Benny and enjoy!
Benny's Chicago-Style Pan Pizza
1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage or turkey Italian sausage
2 cups shredded reduced fat mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons extra virgin olive oil
1 (28 ounce) can diced tomatoes, drained
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fennel seed
1/2 teaspoon garlic powder
1/2 cup freshly grated Kraft Reduced Fat Parmesan Cheese
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.