Prep Time 15 Cook Time 40
Every time we visit the city of Chicago, there is always a guaranteed visit to a Cubs game and a Chicago-style pizza restaurant. We are big fans of the delicious layered pizza pie that takes careful timing to prepare. Although this version is not quite as time consuming, it's great to satisfy our deep-dish pizza craving as we wait for our next Windy City excursion.
by Ericka Sanchez
What you'll need
- 1-14 ounce can peeled crushed tomatoes
- 1 garlic clove, minced
- 1 tablespoons parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- 1- 11 ounce refrigerated french bread dough
- 2 cups mozzarella cheese, shredded
- 4 ounces pepperoni, thinly sliced
- 1/3 cup parmesan, shredded
How to make it
- Preheat oven to 400° F.
- In a large bowl, combine crushed tomatoes with garlic, parsley, oregano and basil.
- Brush 9-inch cake pan with olive oil.
- On a floured surface, roll bread dought to 10-inches round. Transfer dough to pan, pressing 1-inch up the sides.
- Spread dough with 3/4 cup tomato mixture and top with 1 cup mozzarella.
- Arrange pepperoni slices in a single layer over mozzarella, then add a layer of remaining tomato mixture and the remaining mozzarella and pepperoni. Top with Parmesan cheese.
- Bake for 35 minutes or until crust is golden brown.
