Uno Chicago Grill CHEESE AND TOMATO DEEP DISH PIZZA
Two delicious pizzas for pizza night! Deep-dish for those who enjoy all the wonderful filling and a nice potato skins pizza for something just a bit different.
Chunky Tomato Sauce
1 (28-oz.) can crushed or diced tomatoes (the chunkier the better)
2 tablespoons tomato paste
2 tablespoons red wine
2 teaspoons Italian seasoning or 2 tablespoons fresh, chopped Italian herbs
1 1/2 teaspoons dried onion
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
Pizza
3 tablespoons vegetable oil
16 ounces pizza dough (at room temperature)
4 cups shredded part skim mozzarella, divided
3/4 cup chunky tomato sauce
2 tablespoons freshly grated Romano cheese
1 tablespoon dried oregano
To prepare sauce, combine all ingredients in a saucepan, bring to a boil, reduce heat and simmer about 10 minutes. Let cool. You will have sauce left over.
To prepare pizza, preheat oven to 400 degrees. Pour oil into a 10-inch round, deep dish pan or springform pan. Place dough in the center of pan and work dough from the center outward, pressing to cover bottom of pan and halfway up sides. Prick with a fork. Bake crust in oven about 10 minutes. Remove from oven and let to cool 10 minutes.
Spread 2 cups mozzarella cheese on crust, top with 3/4 cup tomato sauce. Sprinkle remaining 2 cups mozzarella cheese, Romano cheese and oregano on top. Bake 35 to 40 minutes, rotating pizza every 15 minutes. The crust should be golden brown, and the cheese should be bubbling. Remove from oven and let cool 3 minutes. Remove pizza from pan using a spatula, cut and serve.
Uno Chicago Grill POTATO SKINS PIZZA
pizza crust
fresh mashed potatoes
cheddar cheese
fresh crispy bacon crumbles
Heat oven to 350 degrees. Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust. Bake until potatoes are warm (about 160 degrees).
Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted.
Serve with sour cream and chives.
Notes: Using a Boboli prepared crust, prepared potatoes from the refrigerator section of the market, and shredded cheese, this dish is a fast and easy quick dinner. Serve with a tossed salad and dinner is ready.
Two delicious pizzas for pizza night! Deep-dish for those who enjoy all the wonderful filling and a nice potato skins pizza for something just a bit different.
Chunky Tomato Sauce
1 (28-oz.) can crushed or diced tomatoes (the chunkier the better)
2 tablespoons tomato paste
2 tablespoons red wine
2 teaspoons Italian seasoning or 2 tablespoons fresh, chopped Italian herbs
1 1/2 teaspoons dried onion
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
Pizza
3 tablespoons vegetable oil
16 ounces pizza dough (at room temperature)
4 cups shredded part skim mozzarella, divided
3/4 cup chunky tomato sauce
2 tablespoons freshly grated Romano cheese
1 tablespoon dried oregano
To prepare sauce, combine all ingredients in a saucepan, bring to a boil, reduce heat and simmer about 10 minutes. Let cool. You will have sauce left over.
To prepare pizza, preheat oven to 400 degrees. Pour oil into a 10-inch round, deep dish pan or springform pan. Place dough in the center of pan and work dough from the center outward, pressing to cover bottom of pan and halfway up sides. Prick with a fork. Bake crust in oven about 10 minutes. Remove from oven and let to cool 10 minutes.
Spread 2 cups mozzarella cheese on crust, top with 3/4 cup tomato sauce. Sprinkle remaining 2 cups mozzarella cheese, Romano cheese and oregano on top. Bake 35 to 40 minutes, rotating pizza every 15 minutes. The crust should be golden brown, and the cheese should be bubbling. Remove from oven and let cool 3 minutes. Remove pizza from pan using a spatula, cut and serve.
Uno Chicago Grill POTATO SKINS PIZZA
pizza crust
fresh mashed potatoes
cheddar cheese
fresh crispy bacon crumbles
Heat oven to 350 degrees. Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust. Bake until potatoes are warm (about 160 degrees).
Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted.
Serve with sour cream and chives.
Notes: Using a Boboli prepared crust, prepared potatoes from the refrigerator section of the market, and shredded cheese, this dish is a fast and easy quick dinner. Serve with a tossed salad and dinner is ready.
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