Chicago Style Pizza Recipe

Looking for an easy Chicago Style Pizza recipe? Learn how to make Chicago Style Pizza using healthy ingredients.


Submitted by iwantit118

Makes 6 servings



super good but bad for you cheat day pizza

Recipe Ingredients for Chicago Style Pizza

1 pound pizza dough, thawed
20 ounces pork sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
28 ounce diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese

Recipe Directions for Chicago Style Pizza

  1. reheat 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.

Categories

Main Dish

Nutrition Facts
Serving Size 398.7g
Amount Per Serving
Calories
863
Calories from Fat
545
% Daily Value*
Total Fat
60.5g
93%
Saturated Fat
20.7g
103%
Trans Fat
0.2g
Cholesterol
107mg
36%
Sodium
1601mg
67%
Potassium
825mg
24%
Total Carbohydrates
41.5g
14%
Dietary Fiber
4.9g
20%
Sugars
5.0g
Protein
38.2g
Vitamin A 28% Vitamin C 32%
Calcium 41% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
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