Shelly's Recipe

CHICAGO DEEP-PAN PIZZA

Category: Pizza

1 loaf (1-lb) frozen bread dough, thawed according to pkg directions
1 lb bulk Italian sausage (use mild or spicy)
3 garlic cloves, divided and chopped (do not finely mince the garlic or it will burn while cooking with the onions, just finely chop)
1/2 lb sliced fresh mushrooms
1 small onion, chopped
1 (28-oz) can diced tomatoes, well drained
1/2 tsp dried oregano, salt, and pepper, or to taste
3 cups shredded mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese

Lightly grease a 13 x 9-inch baking dish. If using frozen bread dough thaw overnight in the refrigerator or at room temperature according to pkg directions, no need to let it rise. Place the dough on the counter then cover with a clean towel and allow to sit for about 40 minutes or a little more, this will make shaping/stretching easier. Press the dough into the bottom and up the sides of the baking dish (rolling up any excess dough around the edges).

In a large skillet cook the sausage meat with 2 chopped garlic cloves until browned; drain fat, cool slightly then sprinkle evenly over the dough. Sprinkle about 1-1/2 cups shredded mozzarella over the meat.

In the same skillet saute the sliced mushrooms with onion, oregano and one chopped garlic clove until tender (about 4 minutes). Stir in drained diced tomatoes, then season with salt and black pepper, then spoon over the mozzarella cheese. Sprinkle 1/2 cup grated Parmesan cheese over the tomato mixture. Bake uncovered at 350 (bottom rack) for about 25-30 minutes or until crust is golden.

Sprinkle the remaining 1-1/2 cups shredded mozzarella cheese on top and return to oven to 5 minutes.