Our specialty! We modified this recipe from one that came with a deep dish, Chicago-style pan that Pam, Paula, and Angie gave Brendan before he moved to Purdue.

Toppings:

• 1 (14.5 oz) can diced tomatoes, drained
• 3-4 large cloves garlic, minced/crushed
• 1 Tbsp sugar
• 1 tsp Tabasco
• 1-1 1/2 cup sliced mushrooms
• 1/4 tsp rosemary, crushed
• 1 tsp basil
• 1 tsp oregano
• 1/8 to 1/4 tsp cayenne pepper
• 1/2 lb. hamburger
• 1/4 tsp seasoned salt
• 1/8 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 tsp Tabasco
• 1/8 tsp cayenne
• 1/8 tsp black pepper
• 3 cups shredded mozzarella
• 3 Tbsp olive oil
• 1 (8 oz) can pineapple tidbits, drained

Make pizza crust (search recipe). The dough can be made by hand or in a bread machine. While waiting for the dough, mix first 9 ingredients in a bowl together (tomato through cayenne). Set bowl aside. In a frying pan, cook ground beef and season with the remainder of the seasonings (seasoned salt through black pepper). Add contents of frying pan to the bowl of tomatoes. If there is excessive grease in the pan, you can drain it first, but we usually just throw it all in with the tomatoes. Oil the bottom of a “Chicago Style” deep-dish pizza pan (or jelly-roll style cookie sheets); spread out dough for the crust. Place mozzarella into the crust, and top with tomato mixture. Sprinkle pineapple on top. Bake on the bottom rack of the oven at 425 degrees for 25 minutes.