Chicago Style Deep Dish Pizza

Chicago Style Deep Dish Pizza

Simply delicious!  This recipe has become a new family favorite that we make at least once a month.  I make the toppings the night before to speed up the process.  And make sure to use the fennel seed…it makes the difference.

1 pound loaf frozen bread dough, thawed

1 pound bulk sausage

2 cups shredded mozzarella cheese

2 teaspoons olive oil

8 ounces sliced fresh mushrooms

1 cup diced onion

2 cloves of garlic, minced

3/4 teaspoon dried oregano

1/2 teaspoon each salt and pepper

1/4 teaspoon fennel seed

2 fresh tomatoes, diced

1/2 cup grated Parmesan cheese

Thaw the dough overnight in the refrigerator. Press the dough into the bottom and up the sides of a greased 9 X 13 baking dish. You will have to stretch the dough to fit.  Bake the dough at 350 for 15 minutes. In a large skillet, brown the sausage. Remove the sausage with a slotted spoon to drain on a paper towel.  Wipe out the skillet with a napkin and heat the olive oil.  Add the mushrooms and onion and sauté until the onion is tender.  Add the garlic, oregano, salt, pepper and fennel seed.  Cook and stir for a few minutes.  Add the tomatoes and cook until warm.  Sprinkle the sausage over the baked dough.  Sprinkle the mozzarella on top.  Evenly spoon the tomato mixture on top. Sprinkle Parmesan evenly. Bake for 20 minutes, or until the crust is golden.  Serve at room temperature.  Serves 8- 10