1
120
VOTES
Deep Dish Pizza
Photo: Metaweb / CC-BY
* Dough
- Dissolve yeast with warm water and sugar in a mixing bowl; add corn oil and blend.
1/4 ounce active dry yeast
3/4 cup warm water (105-110 degrees F)
1 teaspoon sugar
1/4 cup corn oil
2 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon olive oil
* Sauce
1 1/2 cups tomatoes, ground
1 teaspoon oregano
1 teaspoon basil
2 tablespoons romano cheese, grated
- Add flour and salt and mix thoroughly until the dough is smooth and pliable; if using a stand mixer for 4 minutes at medium or by hand knead for 7-8 minutes.
- Turn dough out and knead by hand another 2 minutes.
- Coat a bowl with olive oil; place dough ball in the bowl turning once to cover it with oil.
- Cover with plastic wrap and towel; let rise for two hours.
- Do not punch the dough down; spread across the bottom and up the sides of a 12 inch deep dish pizza pan.
- Sauce: In a mixing bowl, combine tomatoes, oregano, basil and romano cheese.
- Line dough with mozzarella and provolone completely covering dough; pour sauce and toppings.
- Bake on a preheated 475 degree oven for 20-25 minutes until crust is golden brown.
- Allow the pizza to rest 3-4 minutes before cutting.120 votes
Baked Chicken Spinoccoli with Ziti Pasta and Pesto Cream Sauce
Photo: Metaweb / CC-BY
4 boneless skinless chicken breast halves
- Preheat oven to 350 degrees F.
1 cup fresh broccoli coarsely chopped
1 cup fresh spinach
2 Roma tomatoes chopped
4 oz feta cheese
8 oz shredded mozzarella cheese divided
Ziti Pasta cooked according to the instructions on the box (penne or rigatoni may be substituted)
Basil pesto cream sauce
- Mix broccoli, spinach and tomatoes together in a bowl; set aside.
- Cover chicken breast with plastic wrap and flatten.
- Evenly distribute ingredients from bowl in the center of each chicken breast; sprinkle feta cheese and half of the mozzarella cheese on top of the broccoli mixture.
- Wrap chicken breast tightly around the filling; secure with a toothpick.
- Sprinkle remaining mozzarella cheese on top of chicken breast.
- Place on a baking sheet or pan; bake at 350 degrees F for 30-35 minutes until chicken is fully cooked.
- Serve over ziti pasta with basil pesto cream sauce.
- Pour over cooked ziti and toss; serves 4.97 votes
3
32
VOTES
Shrimp Scampi Pasta
Photo: Metaweb / CC-BY
1 ounce olive oil
- Seasoned plum tomatoes: chopped fresh Roma tomatoes, basil, oregano and garlic butter.
1 tablespoon chopped garlic
4 ounces cooked shrimp (tail off)
1/4 cup seasoned plum tomatoes
1 teaspoon fresh basil
1 ounce white wine
5 ounces scampi butter sauce
12 ounces cooked pasta
- Scampi butter sauce: seafood stock, butter, lemon, basil, garlic and onion
- Heat saute pan over medium heat and add olive oil and garlic; do not brown.
- Add plum tomatoes, shrimp and basil; saute and toss.
- Add scampi sauce and bring to a simmer; add well drained pasta, mix well and serve.4
24
VOTES
Basil Pesto Cream Sauce
Photo: dahon / Flickr
3/4 cup of half & half
- In a blender, mix half & half, chicken broth, cornstarch and pesto together.
1 cup low sodium chicken broth
1/2 tablespoon cornstarch
1/4 cup traditional basil pesto (any grocery store carries this)
1 tablespoon butter
1/4 cup grated parmesan cheese
Salt and pepper to taste
- Melt butter in a sauce pan over medium heat; stir in parmesan cheese and add half & half mixture.
- Mix well and simmer for 3-4 minutes until the sauce thickens.24 votes
5
22
VOTES
Lobster Salad
Photo: flickr / CC0
1 1/4 pounds fully cooked lobster meat
- Combine lobster and mayonnaise in a mixing bowl; lightly mix.
1/2 cup tarragon mayonnaise
- If not used immediately, cover with plastic wrap and place in the refrigerator.22 votes
6
16
VOTES
Lobster Roll and Sliders
Photo: flickr / CC0
4 New England style hot dog buns or something similar (top split)
To make the Lobster Roll
4 tablespoons unsalted butter, softened
1 recipe lobster salad
1/2 cup tarragon mayonnaise
8 strips fully cooked bacon, cut into ½ inch pieces
4 green leaf lettuce leaves, washed, dried, and shredded
4 dill pickle spears
French fries or potato chips
- Heat a skillet over medium heat; spread each of the buns with 1 tablespoon butter, half on each side.
- Place buttered buns into the hot dry pan; toast without moving until golden brown on one side.
- Turn and cook the other side; remove from heat.
- Evenly distribute the shredded lettuce inside each bun.
- Evenly distribute the bacon pieces on top of the lettuce.
- Spoon lobster salad and evenly on the roll; serve with pickles and french fries or potato chips on the side along with tarragon mayonnaise.16 votes
FAQs
How do you cook a uno pizza? ›
This Pizzeria UNO 3 pk Chicago Thin Crust Windy City Supreme Pizza can be cooked directly from the freezer at 350°F for 25-30 minutes; or after being refrigerated, it can be cooked at 375°F for 15-20 minutes. You'll know your pizza is ready when the cheese is melted, and the internal temperature reaches 160°F.
What was the first restaurant in Chicago to serve deep dish pizza? ›Deep dish pizza first appeared in a commercial setting when Ike Sewell and Ric Riccardo (born Richard Novaretti) opened the restaurant now known as Pizzeria Uno in 1943.
What is prima pepperoni? ›Prima Pepperoni. Pepperoni with Uno's own chunky vine-ripened tomato sauce, mozzarella and imported pecorino romano. Cal 280-500 per slice. Try it with a Pale Ale.
Why is Chicago pizza deep dish? ›You might be wondering, why is Chicago attached to the deep-dish pizza title? That's because it was invented here and loved by so many. Ike Sewell and Ric Riccardo invented Chicago deep-dish pizza. These two used their love for business and Italian cuisine and opened Pizzeria Uno in Chicago in 1943.
How to perfectly cook pizza? ›Bake: Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Who is the most famous deep dish Chicago Pizza? ›Chicago's Best Deep Dish, Since 1971
Considered the oldest family name in Chicago pizza, Lou Malnati's is as rich in history as its pizza is in flavor.
The best flour for making New York Style Pizza Dough is all-purpose flour. This type of pizza dough is thin, crispy, and chewy. All-purpose flour is a blend of hard and soft wheat flour. It has a medium protein content, which makes it perfect for New York Style Pizza Dough.
What is a pizza without tomato sauce called? ›If you're not familiar with White pizza, it's a pizza made without tomato or marinara sauce, and topped with white cheeses. It's also called Pizza Bianca. There's a sophisticated, classy feel to it but it's every bit as easy as traditional pizza, and it's completely customizable!
What do Italians call pepperoni? ›Pepperoni is essentially an American version of salami, something close to what Italians might call salame piccante, a generic term that means “spicy salami.” It's made from beef and cured pork mixed together and then seasoned with a blend that usually includes paprika, garlic, black pepper, crushed red pepper, cayenne ...
What is the crispy pepperoni called? ›Papa Johns has introduced trendy cup-and-crisp pepperoni to three of its menu items as a limited-time offer, the pizza chain said Monday. Its new Crispy Cuppy 'Roni is a thicker version of the popular pizza topping with crispy curled edges.
What is Spanish pepperoni called? ›
To get the meat that we call 'pepperonni' you need to ask for 'salami picante'(This would be the ingredient we know as 'pepperoni'), which in Spanish, once again, based on the true meaning of the word would be 'salchicha picante or 'salchichón', or ultimately, you could just say 'pepperonni'.
What is the biggest day of the year for pizza? ›More pizzas are ordered on Halloween compared to any other day of the year. It seems that no other food is paired better with scary movies than the classic pizza. After Halloween, Superbowl Sunday comes in at a close second.
What's the most popular pizza franchise in the world? ›Domino's. Since 1960, Domino's has grown to become one of the most recognized and leading pizza franchise brands in the world. Did you know more than 95% of Domino's franchisees in the U.S. started off as part-time pizza markers or delivery drivers?
Why does Chicago pizza taste different? ›By pressing the dough into the bottom and up the sides of the pan, they created a pizza that was lightly fried on the outside. This gives it a buttery flavor with a satisfying crisp. Chicago style pizza sauce is thicker and chunkier than many other sauce varieties.
How to cook a frozen pizza in the oven? ›- Remove pizza from all packaging and shrink wrap.
- Set oven rack to middle position and preheat oven to 450°F.
- Place pizza on the middle rack. Do not use a pan or cookie sheet to bake pizza.
- Bake for 15-17 minutes (Classic Pizzas), 8-14 minutes (Ultra Thin Pizzas), or until the pizza is golden brown.
Preheat air fryer to 350°F. Remove pizza from box and overwrap. Place frozen pizza directly on center rack for 21-24* minutes. Cook until crust is golden brown and internal temperature reaches 165°F.
How do you cook a non frozen pizza? ›Bake the pizza for 12 to 20 minutes, depending on the thickness of the crust. Thinner crusts will take approximately 12 to 15 minutes to cook, thicker crusts can take from 15 or 17 minutes. Pan pizza may take as long as 20 minutes.