Chicago-Style Pan Pizza


  • 1 loaf ( 1 pound) frozen break dough thawed
  • 1 pound bulk Italian sausage
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 small onion, chopped
  • 2 teaspoons olive oil
  • 1 can (28ounces) diced tomatoes, drained
  • 3/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed, crushed
  • 1/4 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese


  1. Press dough onto the bottom and up the sides of a greased 9×13 baking dish.
  2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough.
  3. Top with mozzarella cheese
  4. In a skillet, saute onion in oil until tender.  Stir in the tomatoes, oregano, salt, fennel seed and garlic powder.  Spoon over mozzarella cheese.
  5. Sprinkle with Parmesan cheese.
  6. Bake 350 degrees for 25-35 minutes or until crust is golden brown.

Source:  Nikki MacDonald, Sheboygan, Wisconsin

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