PIZZERIA UNO POTATO SKINS PIZZA
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.
Provided by AnnieBananie
Categories Appetizers
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F. Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust. Bake until potatoes are warm (about 160 degrees F). 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.
Nutrition Facts : Calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (0g), Sodium 0 mg, Sugar 0 g, TransFat 0 g
PIZZERIA UNO'S PIZZA SKINS RECIPE - (4/5)
Provided by Rindarose166
Number Of Ingredients 4
Steps:
- 1 Heat oven to 350 degrees F. 2 Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust. 3 Bake until potatoes are warm (about 160 degrees F). 4 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. 5 Serve with sour cream and chives.
PIZZERIA UNO PIZZA CRUST (FOR BREAD MACHINE)
I found this in CopyKat recipes a few years ago and I've been using it ever since. I don't think it tastes exactly like Pizzeria Uno, but it's pretty close. I've changed the recipe a little from the original to give it more flavor.
Provided by Baker baker Jess
Categories Breads
Time 6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- measure ingredients into bread machine in order listed, making sure that the yeast does not have contact with the salt. Use the dough cycle. Mine takes 1 hour and 20 minutes. Preheat oven to 500. If using pizza stone, oven temperature should be at 450. Spread finished dough into lightly oiled pizza pan or divide into 2 small deep dish pans. Finish pizza desired. Bake until crust is lightly browned and cheese is melted 15-20 minutes.
Nutrition Facts : Calories 508.4, Fat 19.1, SaturatedFat 2.7, Cholesterol 0.4, Sodium 301.4, Carbohydrate 72.5, Fiber 2.9, Sugar 0.3, Protein 10.6
PIZZERIA UNO CHICAGO DEEP DISH PIZZA
Make and share this Pizzeria Uno Chicago Deep Dish Pizza recipe from Food.com.
Provided by grberk
Categories European
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
- Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
- Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
- Punch it down and knead it briefly.
- Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
- Let the dough rise 15-20 minutes before filling.
- Preheat the oven to 500°F.
- While the dough is rising, prepare the filling.
- Cook the sausage until it is no longer pink and drain the excess fat.
- When the dough has finished its second rising, lay the cheese over the dough shell.
- Distribute the sausage and garlic over the cheese.
- Top with the tomatoes.
- Sprinkle on the seasonings and Parmesan cheese.
- Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done.
- Serve immediately.
COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH
I've eaten a few times at Pizza Uno, it's one of the few chain places I like because they have a good veggie burger with actual veggie sides! (And their peanut butter cup dessert thing is to die for.) As a New Yorker I know what really good pizza is and have so many wonderful independent pizzerias right in my own backyard, hence it'd be sinful for me to get pizza from a chain ;) But I'm posting this from my "Awesome Restaurant Recipes" e-book to share with those who'd like to recreate the dough at home to have with the sauce and toppings of their choice; the only thing I changed in the original recipe is to use canola or sunflower oil instead of vegetable oil since that's what I keep around due to nutritive properties. And I'm always trying homemade pizza recipes of all kinds and varying the recipes with different flours, oils additions, etc. I think this would be good subbing half wheat flour and adding some nutritional yeast and spices. What I found interesting about this recipe is that you don't proof the yeast with any type of sugar, and cornmeal in the actual dough instead of just sprinkling on the bottom. Of course, I'm including both bread machine and old school instructions.
Provided by the80srule
Categories Vegan
Time 2h15m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
- Blend in 1 cup of flour, and all the cornmeal, salt, and oil. Mix well with a large spoon.
- Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
- Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
- Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
- Punch it down and knead briefly. Go to Step #8. Didn't want to do all that just to have another rise later? Check out the bread machine instructions!
- BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
- Press the dough into an oiled 15-inch deep dish pan. Let it rise for another 20 minutes before pre-baking.
- After the rise in the pan is finished, bake at 450F for 10 minutes. Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.) I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
- Don't have a deep-dish pan? Can probably split this up among casserole dishes and large pie pans.
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