What this cookbook lacks for in pictures, more than makes up for in exciting recipes from your favorite restaurants. My oldest son loved going through the cookbook to decide what he wanted to make. He still wants to make the Applebees Crispy Orange Chicken Bowl. I was hoping he would want to make something from P.F. Changs. The cookbook holds over 200 recipes and most are very easy to follow. Remember I said not pictures…..in this case it is ok because chances are you have eaten the food in the restaurant and you know what it is supposed to look like.
Well my oldest son decided on the Uno Chicago Grill classic deep-dish pizza. I have been to Uno’s in Chicago and I must say…..this tasted great! We didn’t have a large pizza pan and so he used two smaller cake pans. One was sausage and one was pepperoni. There were 6 of us who ate this and we all liked it….I take that back my youngest didn’t eat it as he was in a funk….his loss and more for us.
The oven needs to be at 500 degrees when you start to bake the pizza. Make sure your oven is clean, ours was not. Some butter had spilled in the oven earlier in the day and I had forgotten about it until there was smoke coming out of the oven. On closer inspection there was not only smoke, but a small fire. It was our meal time entertainment! Our house felt like a smokehouse. With the temperatures outside at a -7 we really couldn’t open all the windows and air the house out. What fun cooking can be!
I would highly suggest you give this a try with your family and see what you think. We give it two thumbs up! The at home cost to make this, they say is $7.50…..much cheaper than if you buy it in the restaurant.
Uno Chicago Grill classic deep-dish pizza, page 295
- 1 envelope (2 1/4 tsp.) active dry yeast
- 1 cup warm water (110 to 115 degrees)
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 cup coarsely ground cornmeal
- 1 tsp. salt
- 1/4 cup vegetable oil
- 1 pound Italian sausage, removed from the casings
- one 15-ounce can whole tomatoes
- 1 pound mozzarella, thinly sliced
- 2 cloves garlic, minced
- 5 fresh basil leaves, finely chopped
- 1/4 cup grated Romano cheese
- In a large bowl, proof the yeast in the warm water until it foams, about 5 minutes. Add 1 cup of the flour, the cornmeal, salt, and vegetable oil. Stir to combine everything.
- Continue adding the flour 1/2 cup at a time, stirring well after each addition, until the flour is used up. The dough should form a soft ball and come away from the sides of the bowl.
- Flour a work surface and being to knead the dough until it reaches elasticity and is no longer very sticky, 10 to 12 minutes. Put the ball of dough in a greased bowl, turning once to grease all sides, and cover with a damp dish towel. Set the bowl in an area free of drafts. Let the dough rise until doubled in size, about 1 hour.
- Punch the dough down and briefly knead on a floured surface, about 2 minutes. Press the dough into a greased 15-inch deep-dish pizza pan until it comes up the 2-inch sides of the pan and is even on the bottom. Cover and let rise for about 20 minutes.
- Prepare the topping: Saute the sausage until it is cooked through, crumbling i as it cooks. Drain off the fat and set it aside. Drain the tomatoes and coarsely chop them.
- Preheat the oven to 500 degrees.
- When the dough has completed the second rising, layer the sliced mozzarella over the bottom of the dough, followed by the sausage and then the garlic. Finish with the chopped tomatoes and the basil, and sprinkle with the grated Romano cheese.
- Bake for 15 minutes at 500 degrees, then turn down the oven temperature to 400 degrees and bake for another 25-35 minutes. One way to check the cooking time is to lift up a section of the crust and check the color. The crust should be a dark golden brown and slightly crispy. When ready to serve, cut into slices and serve hot.
To Joyful, Simplified Living,