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Copycat Lou Malnati’s™ Lou Pizza

copycat lou malnati’s™ lou pizza Dinner
Copycat Lou Malnati’s™ Lou Pizza
  • Prep 20 min
  • Total 55 min
  • Ingredients 13
  • Servings 8

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.

Updated March 26, 2021

Ingredients

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

Steps

  • 1
    Heat 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.
  • 2
    Unroll 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.
  • 3
    In 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.
  • 4
    In small bowl, mix grated Romano cheese and remaining 1/2 teaspoon basil; sprinkle on top of shredded cheese layer.
  • 5
    Bake 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
290
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
630mg
26%
Potassium
340mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
6%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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