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|Chicago-Style Pan Pizza|
"This is the high-quality Chicago-style pizza that I even have ever had. Make sure which you use the Parmesan in hard triangle shape. It tastes a lot higher when you grate it yourself."
- 1 (1 pound) loaf frozen bread dough, thawed
- 1 pound bulk Italian sausage
- 2 cups shredded mozzarella cheese
- 8 oz. Sliced fresh mushrooms
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 (28 ounce) can diced tomatoes, drained
- three/4 teaspoon dried oregano
- half of teaspoon salt
- 1/4 teaspoon fennel seed
- 1/4 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan cheese
|Prep : 30M||Cook : 6M||Ready in : 1H5M|
- Preheat the oven to 350 stages F (one hundred seventy five stages C). Press the dough into the lowest and up the edges of a greased 9x13 inch baking dish.
- Crumble the sausage into a big skillet over medium-high heat. Cook and stir till calmly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese lightly over the sausage.
- Add mushrooms and onion to the skillet; prepare dinner and stir till 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 within the preheated oven, or till crust is golden brown.
- Reynolds® Aluminum foil can be used to preserve food moist, cook it flippantly, and make easy-up less complicated.
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