In Response to Re: PIZZA:
This recipe was a Grand Prize Winner and she mentioned that she went to college in Chicago and fell in love with Chicago's famous deep dish pizza. I have made this twice and it is a favorite! CHICAGO-STYLE PAN PIZZA 1 LOAF (1 POUND) FROZEN BREAD DOUGH, THAWED 1 POUND BULK ITALIAN SAUSAGE 2 CUPS (18 OUNCES) SHREDDED PART-SKIM MOZZ. CHEESE 1/2 POUND SLICE FRESH MUSHROOMS 1 SMALL ONION, CHOPPED 2 TSP. OLIVE OIL 1 CAN (28 OUNCES) DICED TOMATOES, DRAINED 3/4 TSP. DRIED OREGANO 1/2 TSP. SALT 1/2 TSP. FENNEL SEED, CRUSHED 1/4 TSP. GARLIC POWDER 1/2 CUP GRATED PARM. CHEESE 1. PRESS THE DOUGH ONTO THE BOTTOM AND UP THE SIDES OF A GREASED 13-IN. X 9-IN. BAKING DISH. IN A LARGE SKILLET, COOK SAUSAGE OVER MED. HEAT UNTIL NO LONGER PINK; DRAIN. SPRINKLE OVER DOUGH. TOP WITH MOZZ. CHEESE. 2. IN A LARGE SKILLET, SAUTÉ ONION AND MUSHROOMS IN OIL UNTIL ONION IS TENDER. STIR IN THE TOMATOES, OREGANO, SALT, FENNEL SEED AND GARLIC POWDER. 3. SPOON OVER MOZZ. CHEESE. SPRINKLE WITH PARM. CHEESE. BAKE AT 350* FOR 25-35 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. YIELD:6 SLICES
Posted by Susan K
Hi Susan this sounds really good,I'll have to make this for the guys! I know they will love this.