Uno's Prima Pepperoni
Author: Ike Sewell
In 1943, Ike Sewell created the Chicago deep dish as a way to make sure hungry families could get a 'real meal' when it came to pizza. Up to that point, pizza was hardly more than a snack. As a result, Sewell opened Pizzeria Uno®, a new and different kind of option for the Ohio and Wabash neighborhood. It grew so popular that he opened a second location, Pizzeria Due®, across the street in 1955. The continued growth of the concept, and of the ranks of Chicago deep dish fans, finally led the company to open locations elsewhere in the country, starting in 1979 in Boston. Now, Uno has over 200 locations worldwide and is celebrating its 65th Anniversary.
Ingredients
- • 1½ Cups Tomatoes, ground
- • 1 Tsp. Oregano, dried
- • 1 Tsp. Basil, dried
- • 2 Tbsp. Romano cheese, grated
- • 5 oz. Part-skim, low-moisture mozzarella, sliced
- • 5 oz. Provolone, sliced
- • 24 ea. Pepperoni Slices (about 2 oz.)
Instructions
- In a mixing bowl, combine the tomatoes, oregano, basil and Romano. Set aside.
- Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.
- Spread the tomato mixture evenly over the cheese.
- Dot the top of the tomatoes with the pepperoni.
- Bake on the middle rack of a preheated 475° F. oven for 20-25 minutes until crust is golden brown and pulls away from the sides of the pan.
- Allow the pizza to rest for 3-4 minutes before cutting and serving.
Notes
Use the Uno's Pizza Dough Recipe to make the crust
Dough takes 30 min to make and 2 hours to raise
Makes one 12" Chicago Style Deep Dish Pizza
Dough takes 30 min to make and 2 hours to raise
Makes one 12" Chicago Style Deep Dish Pizza
