[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Chicago Style Pan Pizza[/title][fusion_text]Week of January 19th -23rd, 2015
1 (1 pound) loaf of frozen bread dough thawed. (Or make your own pizza dough)
1 lb bulk Italian sausage, crumbled and browned
2 C shredded mozzarella cheese
2 t olive oil
8 oz sliced fresh mushrooms sautéed in olive oil
1 small onion chopped sautéed in olive oil
1 (28oz) can diced tomatoes drained (I used Italian Stewed Tomatoes)
3/4 t dried oregano
1/4 t fennel seeds
1/2 t salt
1/4 t garlic powder
1/2 freshly grated parmesan cheese
Press dough into the bottom and up the sides of a greased 9×13 pan. Assemble ingredients upside down. Sprinkle sausage and mozarella over crust. Layer mushrooms and onions next. Add oregano, salt, fennel seeds and garlic powder to drained tomatoes. Layer tomato mix on the assembled pizza thus far. Sprinkle grated parmesan over the top. Bake for 45 minutes in preheated 350 degree oven. I tried this minus the fennel and mushrooms. It was very good.
[/fusion_text][/fullwidth]