Copycat Lou Malnati’s™ Lou Pizza

  • Prep 20 min
  • Total55 min
  • Ingredients13
  • Servings8

This is the Lou Malnati’s™ copycat pizza recipe you’ve been waiting for. The iconic Chicago establishment is known worldwide for its flavorful deep-dish pizza, and now you can serve it to your family fresh from your oven. It all starts with a buttery-garlic pizza crust, crushed tomatoes and fresh vegetable toppings. This copycat Lou Malnati’s™ pizza is everything you’ve ever wanted, so you can expect everyone to come back for seconds.


  • 1
    tablespoon butter, melted

  • 1teaspoon garlic powder
  • 1can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 8slices deli-sliced mozzarella cheese (8 oz)
  • 1cup lightly packed fresh baby spinach leaves
  • 2tablespoons finely chopped onion
  • 1teaspoon dried basil leaves
  • 1/2cup sliced fresh mushrooms
  • 3/4cup crushed tomatoes (from 14.5-oz can)
  • 3/4cup shredded cheddar cheese (3 oz)
  • 1/4cup shredded mozzarella cheese (1 oz)
  • 1plum (Roma) tomato, cut into 1/8-inch slices and patted dry (about 8 slices)
  • 2tablespoons grated Romano cheese
  • Steps

    • 1Heat oven to 400°F. In small bowl, mix melted butter and 1/2 teaspoon of the garlic powder. Brush half of the butter mixture in bottom of 12-inch cast-iron skillet or other oven-safe skillet.
    • 2Unroll pizza dough into skillet; press in bottom and firmly press dough evenly in skillet and about 1 inch up sides. Brush top with remaining melted butter mixture. Place mozzarella cheese slices onto dough, all the way to edges of skillet, slightly up sides and overlapping as necessary.
    • 3In medium bowl, mix spinach, onion, 1/2 teaspoon of the basil leaves and remaining 1/2 teaspoon garlic powder. Spread evenly on top of cheese layer. Top with mushrooms and spoonfuls of crushed tomatoes, spreading to cover. Sprinkle with shredded cheddar and mozzarella cheeses; arrange tomato slices on top.
    • 4In small bowl, mix grated Romano cheese and remaining 1/2 teaspoon basil; sprinkle on top of shredded cheese layer.
    • 5Bake 20 to 25 minutes or until crust is golden brown and cheese is melted. Let stand 10 minutes before cutting to serve.

    • Be sure to press your pizza dough evenly in bottom and up sides of skillet for best results. Layering cheese slices directly onto pizza dough helps keep crust crisp and from taking on moisture from spinach and tomato layers.
    • We like to use the mozzarella slices from the deli counter, but feel free to try this copycat Lou Malnati’s™ pizza with packaged mozzarella slices.
    • Deli-sliced, non-smoked provolone cheese would also work in place of the mozzarella in this Lou Malnati’s™ copycat pizza recipe.
    • Serve with crushed red pepper to add spicy heat to this pizza.

    Nutrition Facts

    Serving Size: 1 Slice
    Calories from Fat
    % Daily Value
    Total Fat
    Saturated Fat
    Trans Fat
    Dietary Fiber
    % Daily Value*:
    Vitamin A
    Vitamin C
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