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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Chicago-Style Pizza

Cooking Light JANUARY 2001

  • Yield: 8 servings (serving size: 1 piece)


  • 2 (10-ounce) cans refrigerated pizza crust dough
  • Cooking spray
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1 1/4 cups cooked Atsa Spicy Pizza Sausage
  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 30%
  • Fat: 10.3g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 17.2g
  • Carbohydrate: 36.5g
  • Fiber: 0.7g
  • Cholesterol: 32mg
  • Iron: 2.5mg
  • Sodium: 743mg
  • Calcium: 180mg

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Chicago-Style Pizza Recipe