Chicago-Style Pizza

Chicago-Style Pizza Recipe
Randy Mayor; Jan Gautro

Yield:

8 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 313
Caloriesfromfat 30 %
Fat 10.3 g
Satfat 4.2 g
Monofat 3.7 g
Polyfat 1.8 g
Protein 17.2 g
Carbohydrate 36.5 g
Fiber 0.7 g
Cholesterol 32 mg
Iron 2.5 mg
Sodium 743 mg
Calcium 180 mg

Ingredients

2 (10-ounce) cans refrigerated pizza crust dough
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper

Preparation

Preheat oven to 450°.

Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes. Sprinkle with Parmesan cheese and pepper. Bake at 450° for 2 minutes. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.

Note:

Don Mauer,

Cooking Light

January 2001
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