Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

I’m always looking for new ideas for our Saturday pizza night and I found this Chicago-Style Pan Pizza in a magazine.  It sounded good and the pictures were appealing so we tried it and really liked it.  The crust is a bit thicker than we usually make and the toppings were applied differently but it was a nice change-up.  I made a few changes, mainly in the sauce and seasonings because I wanted to use the sauce we make and love.  I also used our favorite pizza dough.

Chicago-Style Pan Pizza

Chicago-Style Pan Pizza


  • 1/2 of this pizza dough recipe {or 1 pound frozen bread dough, or your favorite dough}
  • 1-1/2 pounds bulk Italian sausage, mild or hot
  • 2 cups mozzarella cheese, shredded
  • 2 teaspoons olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 small onion, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1-1/2 cups pizza sauce


  1. Preheat oven to 350 degrees.
  2. Press the dough into the bottom and up the sides of a greased 9x13 baking dish or a round deep dish pizza pan.
  3. In a large skillet over medium-high heat, crumble the sausage. Cook and stir until evenly browned. Remove the sausage with a slotted spoon and sprinkle it over the pizza crust.
  4. Sprinkle the mozzarella evenly over the sausage.
  5. Heat the olive oil in the skillet. Add the mushrooms and onion and cook until the onion is tender and starting to lightly brown.
  6. Add the pizza sauce to the mushrooms and onions and stir to combine.
  7. Spoon over the mozzarella cheese.
  8. Sprinkle the Parmesan cheese over the top.
  9. Bake for 25-35 minutes, or until the crust is golden brown.


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