New Menu Items at Uno Pizzeria

Uno Pizzeria & Grill New Items:

  • Chicago Thin Crust: A departure from the chain’s signature deep-dish crust, made with dough that is cold fermented for 48 hours to give it a yeasty, hoppy flavor
  • Windy City Works (pictured): Chicago thin crust topped with onions, peppers, mushrooms, hamburger, bacon, pepperoni, crumbled sausage, mozzarella, aged cheddar and Romano cheeses
  • Whole Hog: Chicago thin crust topped with mozzarella, aged cheddar and Romano cheeses, bacon, prosciutto, pepperoni and crumbled sausage
  • Super Roni: Chicago thin crust topped with pepperoni, mozzarella aged cheddar and Romano cheeses
  • Northside Cheese: Chicago thin crust topped with mozzarella, aged cheddar, Romano and tomato sauce
  • Veggie Extravaganza: Chicago thin crust topped with roasted red onions, peppers, zucchini, yellow squash, tomatoes, baby spinach mushrooms, mozzarella, aged cheddar and Romano cheese

Availability: Permanent

Garlic Chicken Pizza

Round Table Pizza Restaurant Copycat Recipe

2 boneless skinless chicken breasts
1 tablespoon dried oregano
3 garlic cloves, minced
3 tablespoons cooking sake
3 tablespoons soy sauce
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 pizza dough
1 cup mozzarella cheese
parmesan cheese
1/2 cup sliced green onion
1/2 sliced red onion
2 chopped Roma tomatoes
8 button mushrooms, sliced

First cut chicken into bite size little pieces. In a bowl with the chicken, add soy sauce, cooking sake, a clove of chopped garlic, black pepper and crushed red pepper. Stir to coat. Let stand in refrigerator for about 20 minutes.

Add 2 tablespoons of olive oil and butter into a pan at medium high, then add garlic and oregano. Cook for one minute. Set aside.

After chicken marinades, drain liquid well, and put into a saute pan on medium high with 1 tablespoon of olive oil. Cook until chicken is no longer pink. Set aside. 

Fit the pizza dough onto a baking pan, and brush with garlic, oregano, olive oil/butter mixture.
Sprinkle the dough with Parmesan cheese. Layer in this order: cheese (save a bit to sprinkle on top later), chicken, red onions, mushrooms, tomatoes, and rest of cheese. Sprinkle the top with Parmesan cheese. Bake, uncovered, in a 400 degrees oven for 20 to 25 minutes till golden. Top with green onions. Serves 4. 

Gourmet Veggie Pizza

Round Table  Pizza Restaurant Copycat Recipe

Creamy Garlic Sauce:
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup milk, warmed in microwave until lightly bubbling
3 cloves garlic
1/4 teaspoon Italian or pizza seasoning
pinch pepper
pinch nutmeg

In a small saucepan over medium heat melt the butter. Use a baby whisk to whisk in the flour and stir for about 2 minutes. Bring to a boil. Add garlic, Italian seasoning, pepper and nutmeg, then reduce heat to low and cook, stirring for 2 to 3 minutes more.

1/2 cup chopped baby spinach
1/4 cup shredded Swiss cheese
1/2 cup thinly sliced red onion
1/4 cup chopped marinated artichoke hearts (use frozen, unsalted artichoke hearts)
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1/4 cup shredded mozzarella
1/4 cup ground Parmesan cheese

Assembly: Spread sauce evenly over entire pizza. Add spinach, and then top with fontina. Add rest of veggies, and then top with mozzarella, cheddar, and lastly, Parmesan.

A note about cheese: Most block Swiss cheese is very low in sodium, so it’s a good substitute for saltier cheeses. Most fresh mozzarella cheese is also lower in sodium than other cheeses. However, fresh mozzarella is quite soft and doesn’t shred well. The best thing to do is cube it. Smoked fresh mozzarella is also low in sodium and adds a smoky note to dishes. Sargento now sells reduced sodium mild cheddar shreds, reduced sodium mozzarella shreds, and reduced sodium provolone slices. All these cheeses would taste good on pizza. Parmesan cheese is strong, and it doesn’t take much to give your pizza a flavor punch. A light sprinkling will do wonders. Sprinkle with your hands, though.

Seafood Pizza

Uno Chicago Grill Restaurant Copycat Recipe

1 1/2 cups peeled cooked shrimp
1 cup crabmeat (can be fresh or imitation)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
3-4 cloves minced garlic
1 teaspoon minced parsley
olive oil
1 pizza dough (you can make your own or use a Boboli type crust)

Saute garlic in olive oil for several minutes. Add shrimp and crabmeat, mixing well with garlic and olive oil. Add parsley. Sprinkle 1/2 cup mozzarella on pizza crust. Place crab/shrimp mixture on crust. Cover with remaining cheeses.

Bake according to your pizza crust directions (typically, bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes). Cut and serve with cocktail sauce. Makes 1 pizza.

Chicken, Artichoke and Bacon Pizza

Papa Murphy Restaurant Copycat Recipe

1 whole 12 inch pizza crust
1 cup Alfredo sauce
2 cups cubed, cooked chicken breast
1/2 cup bacon crumbles
1 (12 oz.) jar artichoke hearts, drained and chopped small
1 cup fresh spinach
1 cup Parmesan cheese, shredded

Preheat oven to 375 degrees. Using your own homemade pizza crust or packaged crust, place it on a prepared pizza pan. Spoon the Alfredo sauce onto the crust. Using a spatula spread the sauce to cover the crust evenly. Place the chicken, bacon, artichoke hearts, and spinach evenly over the pizza crust. Sprinkle the cheese over the top and bake for 20 to 25 minutes. Check to be sure your cheese is not browning too much. You want it to be just turning brown, melting and the spinach cooked.

Italian Chopped Salad

Papa Murphy Restaurant Copycat Recipe

2 cups romaine lettuce
14 slices Armour Turkey Pepperoni
1/4 cup Kraft Fat Free Shredded Cheddar Cheese
1/2 cup green bell peppers, chopped
1/2 cup tomatoes, chopped
1/4 cup green onion, chopped
3 extra large black olives, sliced
1 tablespoon Oscar Mayer Real Bacon Pieces

Chop everything up, mix and enjoy! Use with the salad dressing of your choice. Makes 1 serving.

Baked Garlic Chicken Spaghetti

Fazoli's Restaurant Copycat Recipe

2 tablespoons olive oil, divided
1/2 cup biscuit mix
2 tablespoons grated parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 boneless chicken breast halves
1 quart home-made tomato sauce
1 (28 oz.) can spaghetti sauce
3-5 garlic cloves, minced
3 cups shredded mozzarella cheese, divided
12 ounces linguine, cooked & drained
1/2 cup parmesan cheese (set aside for later)

Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 inch pan with 1 tablespoon of the olive oil.

In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper. Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.

While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 inch pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.) Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella. Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes. Serves 8-12.