I made a test using Semolina and BTB's recipe.
This had sliced block Mozzarella, a lot of spinach, sausage, pepperoni, olives, my usual pizza sauce thickened up, oregano and Parmesan on top. I used a standard, high protein bread flour and 20% Caputo Semolina.
These photos aren't very good - I used my iPad camera, so there was no exposure adjustment for the lighting. The cheese was a very bright white in contrast to the green and red.
I lived in the NW Chicago suburbs for a few years in the early 1980's, and this was pretty nostalgic - it came close to the taste of a Gino's East pizza back then. I loved the flavor, but I'm not sure it will work here yet. I'm going to substitute seafood for the meat and try both on the menu and see what happens. No one has ever seen anything like this before, but the staff loved it. Sometimes they're just being polite, though...
I have to come up with a different name. "Chicago Pizza" won't register here - Chicago is equated with Al Capone and gangsters, and that doesn't work... Plus, there's a chain called Chicago Pizza here, but they don't sell Chicago pizza.
The recipe is good, but every oven is different. Longer and lower heat worked better for me. I intentionally made the top of the crust rough. I don't want it to look like it came from a factory - I'm going for that rough, home-made look.