Chicago Pan Pizza
This recipe is for a style of pizza made famous by the city of Chicago. The Chicago-style deep-dish pan pizza, which originated in Chicago in the 1940s, is a pizza with a deep crust surrounding layers of sauce, cheese, and plenty of toppings.
Hands-on: 15 minutesTotal: 50 minutes
- ¼ cup olive oil, divided
- ¼ cup cornmeal
- 1 lb. store-bought pizza dough
- 2 cups shredded mozzarella cheese
- ½ cup sliced pepperoni
- ½ cup canned tomato sauce
- 1 can (10 oz.) diced tomatoes, drained
- ¼ cup shredded Parmesan cheese
- Preheat oven to 425ºF. Coat the bottom of a 9" cake pan with half of the olive oil and all of the cornmeal. Press dough in pan to cover the bottom and go all the way up the sides, like a pie crust.
- Cover the bottom of the dough with mozzarella cheese. Cover the cheese with pepperoni. Put tomato sauce on the pepperoni. Cover the top with the diced tomatoes. Sprinkle Parmesan cheese over the top and then drizzle with the rest of the olive oil.
- Bake for 35 minutes, or until cheese is melted and bubbly and the crust is lightly browned.