Chicago-Style Pan Pizza

My Chicago-Style Pan Pizza

1 loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 c. shredded mozzarella cheese
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 tsp. olive oil
1 can (28 oz) diced tomatoes, well-drained
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. fennel seed, crushed
1/4 tsp. garlic powder
1/2 c. grated Parmesan cheese

Press dough onto the bottom and up the sides of a greased 9x13 pan. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese. In a skillet, saute mushrooms and onion in oil until onion is tender. Stir in tomatoes, oregano, salt, fennel seed, and garlic powder. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-35 minutes or till crust is golden brown.

[A smiling face is half the meal. ~ Latvian Proverb]