Copycat Old Chicago Pizza + Taproom Chicago 7 Pizza Recipe
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| Bring pizza night to life with this copycat Old Chicago Chicago 7 pizza, packed with smoky meats, savory veggies, bubbling cheese, and a crisp golden crust. |
If you love a loaded supreme-style pizza with lots of toppings, this homemade version of the Chicago 7 Pizza is about to become pizza night’s new favorite. It’s hearty, cheesy, savory, and packed with the kind of bold flavor that makes you reach for one more slice even when you’re full.
This recipe is inspired by the popular pizza from Old Chicago Pizza + Taproom. It is not the restaurant’s actual recipe, but it aims to capture the same big, satisfying flavor at home with easy-to-find grocery store ingredients and beginner-friendly steps.
What Is Old Chicago Pizza + Taproom?
Old Chicago Pizza + Taproom is a casual restaurant chain known for pizza, beer, and a fun sports-bar feel. For many people in the USA, it’s one of those places tied to game days, family dinners, and relaxed nights out with friends. The brand is especially known for its hand-tossed pizzas, hearty topping combinations, and wide beer selection.
One reason the restaurant stands out is its comfort-food style. The pizzas are built to be filling and flavorful, with gooey melted cheese, a golden crust, and plenty of toppings in every bite.
What Is Chicago 7 Pizza?
The Chicago 7 Pizza is a topping-heavy pizza loaded with classic favorites. Think of it like a party on a crust: savory Italian sausage, smoky pepperoni, salty ham or Canadian bacon, fresh onions, green peppers, mushrooms, and black olives over rich tomato sauce and bubbling mozzarella cheese.
It’s the kind of pizza that smells amazing the second it comes out of the oven. You get the warm scent of garlic and baked dough, the sharpness of tomato sauce, the richness of browned meat, and that stretchy, creamy cheese pull everyone hopes for.
While the dish name itself appears to be a branded menu item, this post is sharing a copycat version inspired by that style of pizza, not an official or exact restaurant recipe.
Why This Copycat Chicago 7 Pizza Works
This homemade pizza keeps the spirit of the restaurant favorite while making it practical for a home kitchen.
- Easy ingredients: Most items come from a regular grocery store.
- Big flavor: Seven classic toppings create that pizzeria feel.
- Flexible: Use homemade dough or store-bought dough.
- Family-friendly: Everyone recognizes these familiar toppings.
- Perfect for pizza night: Fun to make and even better to share.
If you’ve ever wanted to recreate a restaurant-style supreme pizza at home, this is a great place to start.
Ingredients
Makes: 1 large 14-inch pizza, about 8 slices
Servings: 4 to 8, depending on appetite and side dishes
Prep time: 25 minutes
Cook time: 14 to 18 minutes
Total time: About 45 minutes
For the pizza:
- 1 pound pizza dough, homemade or store-bought
- 1 tablespoon cornmeal, for dusting the pan or peel
- 1 tablespoon olive oil
- 1/2 cup pizza sauce
- 2 cups shredded low-moisture mozzarella cheese
- 1/2 cup cooked Italian sausage, crumbled
- 20 to 24 slices pepperoni
- 1/2 cup diced ham or Canadian bacon
- 1/3 cup thinly sliced green bell pepper
- 1/3 cup thinly sliced red or yellow onion
- 1/2 cup sliced mushrooms
- 1/4 cup sliced black olives
- 1 tablespoon grated Parmesan cheese, optional
- 1/2 teaspoon dried oregano, optional
Optional quick sauce boost:
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- Pinch of red pepper flakes
Kitchen Tools You’ll Need
- Large baking sheet, pizza pan, or pizza stone
- Parchment paper, optional
- Skillet
- Cutting board
- Chef’s knife
- Cheese grater, if shredding your own cheese
- Measuring cups and spoons
No fancy pizza oven needed. A regular home oven works just fine.
How to Make Copycat Chicago 7 Pizza
Step 1: Preheat the oven.
Set your oven to 475°F. If you are using a pizza stone, place it in the oven while it preheats so it gets very hot. A hot oven helps create a crisp crust and nicely browned cheese. If using a pizza pan or baking sheet, let the oven fully heat before baking.
Step 2: Cook the sausage.
Place the Italian sausage in a skillet over medium heat. Break it up with a spoon and cook until it is browned and fully cooked, about 6 to 8 minutes. The safe internal temperature for pork sausage is 160°F. Drain any excess grease and set the sausage aside to cool slightly.
Step 3: Prep the toppings.
Slice the bell pepper, onion, mushrooms, and olives. Dice the ham if needed. Try to keep the vegetables fairly thin so they cook quickly on the pizza. This helps avoid that soggy middle nobody wants.
Step 4: Prepare the dough.
If your dough has been refrigerated, let it sit at room temperature for about 20 to 30 minutes first. Cold dough fights back. Warmer dough stretches much more easily, almost like a rubber band that finally relaxes.
Dust your pan, parchment, or pizza peel with cornmeal. Stretch or roll the dough into a 14-inch round. If it shrinks back, let it rest for 5 minutes and try again.
Step 5: Build the pizza.
Brush the outer edge lightly with olive oil. Spread the pizza sauce over the dough, leaving about a 1/2-inch border around the edge.
Sprinkle on about 1 1/2 cups of the mozzarella. Then add the sausage, pepperoni, ham, green pepper, onion, mushrooms, and black olives. Top with the remaining cheese. If you like, finish with Parmesan and oregano.
Step 6: Bake.
Bake for 14 to 18 minutes, or until the crust is golden brown and the cheese is melted, bubbling, and lightly browned in spots. Ovens can vary, so start checking around the 12-minute mark.
Step 7: Rest before slicing.
Remove the pizza from the oven and let it rest for 3 to 5 minutes before slicing. I know it’s tempting to dive in right away, but this short rest helps the cheese settle so the toppings stay put.
Step 8: Slice and serve.
Cut into 8 slices and serve hot. This pizza is great on its own, but it also pairs well with a simple green salad, garlic bread, or ranch dipping sauce.
Tips for the Best Homemade Chicago 7 Pizza
- Pre-cook the sausage: Don’t add raw sausage straight to the pizza.
- Use low-moisture mozzarella: It melts well without making the pizza watery.
- Don’t overload the sauce: Too much sauce can soften the crust.
- Slice veggies thin: Thin toppings cook fast and evenly.
- Bake hot: A high temperature gives you that pizzeria-style finish.
One little trick I like is putting some cheese under the toppings and some over the top. It helps hold everything together and gives you that classic pizza shop look.
Easy Shortcuts for Busy Weeknights
Want to make this easy copycat pizza recipe even simpler? Here are a few time-saving ideas.
- Use store-bought pizza dough: Many grocery stores sell fresh dough in the bakery or refrigerated section.
- Use pre-shredded mozzarella: Not quite as melty as freshly shredded, but very convenient.
- Use jarred pizza sauce: Choose one with a flavor you already like.
- Buy pre-sliced mushrooms and peppers: Less chopping means faster dinner.
- Cook sausage ahead of time: Store it in the fridge for up to 3 days.
Sheet pan option: Stretch the dough into a rectangle on a lightly oiled sheet pan for an even easier family-style version.
Air fryer option: If you have smaller dough rounds or flatbread, you can make personal pizzas in the air fryer at 375°F for about 6 to 8 minutes, depending on thickness.
Allergy-Friendly and Diet Preference Modifications
This is where homemade pizza really shines. You can adjust almost everything.
Gluten-free:
- Use your favorite gluten-free pizza crust.
- Check the pizza sauce, sausage, and pepperoni labels for hidden gluten.
- Use cornmeal only if it is certified gluten-free, if needed for sensitivity concerns.
Dairy-free:
- Swap in a dairy-free mozzarella-style shredded cheese.
- Skip Parmesan or use a dairy-free alternative.
- Double-check processed meats for milk ingredients, since some brands can vary.
Vegetarian:
- Leave off the sausage, pepperoni, and ham.
- Add more mushrooms, peppers, onions, olives, and maybe artichokes or spinach.
- Use plant-based sausage and pepperoni if you want that same loaded feel.
Vegan:
- Use vegan dough, vegan cheese, and plant-based meat toppings.
- Choose a pizza sauce without cheese or animal-based additives.
- Add extra veggies for texture and flavor.
Low-carb:
- Use a low-carb crust or make the pizza on a keto-friendly tortilla-style base.
- Keep the toppings but choose a lower-sugar sauce.
Paleo-inspired:
- Use a grain-free crust.
- Choose compliant sauce and clean-label meats without added sugar or fillers.
- Skip regular cheese or use a paleo-friendly substitute if that fits your approach.
Lower sodium:
- Reduce pepperoni and olives, since both can be salty.
- Use lower-sodium ham and sauce if available.
- Add extra vegetables to keep the pizza hearty.
For picky eaters:
- Divide the pizza into sections and top each area differently.
- Keep one half simple with just pepperoni and cheese.
Approximate Nutrition Information
These numbers are estimates and can vary based on the exact ingredients used.
Per serving (assuming 8 slices total, 1 slice per serving):
- Calories: about 330
- Protein: 16g
- Carbohydrates: 28g
- Fat: 17g
- Fiber: 2g
- Sugar: 3g
- Sodium: about 720mg
If you serve 2 slices per person, simply double those numbers.
Storage and Reheating
Got leftovers? Lucky you.
- Refrigerator: Store slices in an airtight container for up to 4 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
- Reheat in oven: Warm at 375°F for 8 to 10 minutes.
- Reheat in air fryer: Heat at 350°F for 3 to 4 minutes.
- Reheat in skillet: Cover and warm over medium-low heat until hot and crisp.
A skillet is one of my favorite ways to reheat pizza because it brings the crust back to life. Microwave pizza works in a pinch, but the crust tends to go soft.
Common Questions
Can I make this pizza ahead of time?
Yes. Cook the sausage and prep all toppings ahead. Then assemble and bake when ready.
Can I use a premade crust?
Absolutely. A premade crust or flatbread makes this recipe even faster.
What kind of sausage works best?
Mild Italian sausage gives a classic flavor, but spicy sausage also works if you want more heat.
Can I make it thicker like a pan pizza?
Yes. Use a lightly oiled cast iron skillet or cake pan and press the dough in for a thicker crust version.
Final Thoughts
This copycat Old Chicago Pizza + Taproom Chicago 7 Pizza recipe is a fun and satisfying way to bring restaurant-style pizza into your own kitchen. It’s loaded, cheesy, colorful, and packed with big flavor in every slice.
Whether you make it for a Friday night dinner, game day, or a casual family get-together, it’s the kind of meal that gets people hovering near the oven asking, “Is it ready yet?” And honestly, that’s usually the sign of a great pizza.
If you try this recipe, I’d love for you to share how it turned out. Did you keep all seven toppings? Did you make a vegetarian version? Leave a comment and tell us your favorite pizza combo. And if this recipe helped you, please share it with friends and family on social media.
Disclaimer
This recipe is a copycat recipe inspired by a menu item from Old Chicago Pizza + Taproom. It is not the official recipe, and no knowledge of the restaurant’s actual proprietary recipe is implied or claimed. All trademarks and brand names belong to their respective owners.
Simply Copycat Recipes is also an Amazon affiliate. That means we may earn from qualifying purchases made through affiliate links, at no extra cost to you.
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