Chicago-Style Pizza
My friend’s stepmother is American and she made my friend Chicago-Style pizza, I was intrigued, I had to know more. It’s the same ingredients as a traditional pizza but it’s a completely different experience; you have to try it to know what I’m talking about.
Serves 4
½ Batch of my whole wheat pizza dough
1 tbsp extra virgin olive oil
100 g Part-skim mozzarella cheese, grated
227 g Cremini mushrooms, sliced (still raw)
1 Medium vine-ripened tomato, sliced
1 Cup Passata
2 tbsp grated Parmesan cheese
1 tsp dried oregano
Salt
Pepper
Preheat your oven to 350.
Grease a 9 inch round pan (1 ½ – 2 inches deep) with the olive oil.
After the dough has rested according to recipe directions, transfer it to the pan and pull the dough up the sides completely covering the pan.
Evenly distribute the mozzarella on the bottom of the pan.
Top the cheese with the mushrooms; season with salt and pepper.
Top the mushrooms with the tomato slices and again, season with salt and pepper.
Pour and evenly distribute the passata over the veggies and then season with salt and pepper.
Top evenly with the Parmesan cheese and then the oregano.
Bake for 30 -35 minutes, until cheese and crust are both slightly browned.
Notes:
- This is a method as well as a recipe, switch up the toppings as you please.
- I don’t know why but I find this more filling than other pizzas even though all things really are equal here.
- Serve with your favourite salad!
| Servings | Prep Time |
| 4 | 65 minutes |
| Cook Time |
| 30 minutes |
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My friend’s stepmother is American and she made my friend Chicago-Style pizza, I was intrigued, I had to know more. It’s the same ingredients as a traditional pizza but it’s a completely different experience; you have to try it to know what I’m talking about.
|
- 1/2 Batch my whole wheat pizza dough
- 1 tbsp extra virgin olive oil
- 100 g Part-skim mozzarella cheese , grated
- 227 g cremini mushrooms, , sliced (still raw)
- 1 Medium vine-ripened tomato , sliced
- 1 Cup Passata
- 2 tbsp grated Parmesan cheese
- 1 tsp (dried) oregano
- salt
- pepper
- Preheat your oven to 350
- Grease a 9 inch round pan (1 ½ - 2 inches deep) with the olive oil.
- After the dough has rested according to recipe directions, transfer it to the pan and pull the dough up the sides completely covering the pan,
- Evenly distribute the mozzarella on the bottom of the pan.
- Top the cheese with the mushrooms; season with salt and pepper.
- Top the mushrooms with the tomato slices and again, season with salt and pepper.
- Pour and evenly distribute the passata over the veggies and then season with salt and pepper.
- Top evenly with the Parmesan cheese and then the oregano.
- Bake for 30 -35 minutes, until cheese and crust are both slightly browned.
- This is a method as well as a recipe, switch up the toppings as you please.
- I don’t know why but I find this more filling than other pizzas even though all things really are equal here.
- Serve with your favourite salad!
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