Chicago-Style Crustless Pizza

Sandra Hastings

Lou Malnati Chicago-Style Crustless Pizza

1.75# Sweet Italian Sausage

½# Sliced Mozzarella - I got mine pre-sliced from deli counter

12.3 oz Jar DeLallo Margherita-Style Pizza Sauce

14.5 oz Can Stewed Tomatoes

Fresh Grated Parmesan

Any pizza toppings you’d like…

Pre-heat oven to 350f

Drain the stewed tomatoes and lightly crush with your hands, leaving chunky, combine with pizza sauce.

Press sausage into ¼ Sheet Pan and up sides in a thin layer, about ¼" thick (I will make it even thinner next time). Bake the sausage for about 20 min, until nearly cooked through. Remove from oven and drain grease from pan. I turned the sausage out onto paper towels & pressed dry, also wiped pan. Return sausage to pan and layer mozz on bottom, followed by any toppings if you desire. Cover the top with the tomatoes and a good sprinkle of parm or romano. I also used black olives and mushrooms.

Bake for 20 min or until bubbly.

This was a perfect pizza taste, same as Malnati’s crustless pizza. Way better than any “fathead” or other low-carb concoctions I’ve tried and easier.

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