Support the Troops with Andrew Zimmern's Pizzas
He's whipped up two pizza recipes – the Artichoke Bianco and the Greek Isles – that UNO Chicago Grill is currently offering on their takeout menu. Ten percent of each sale will support Services for the UnderServed (SUS), a non-profit organization that offers aid to veterans.
"I hope we can raise enough money for SUS to continue to broaden their outreach and impact their capacity to meet the needs of those who serve," Zimmern – who recently joined the SUS board – says.
Can't get to an UNO's? Try making Zimmern's artichoke bianco pizza at home.
Artichoke Bianco Pizza
Makes one 15-inch pizza
1½ lbs. store-bought pizza dough, defrosted if frozen
1 tablespoon olive oil
2 tablespoons diced onion
¾ cup artichoke hearts (drained if canned or defrosted and drained if frozen), thinly sliced
2 cups chopped baby spinach
4 ounces (½ cup) cream cheese, softened
¼ cup sour cream
½ cup shredded parmesan cheese, divided
2 tablespoons grated romano cheese
3 tablespoons chopped fresh basil, divided
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons semolina flour
1 cup shredded mozzarella cheese
1. Position oven rack on lowest setting, place a pizza stone on rack. Preheat oven to 450°F. Remove pizza dough from refrigerator and allow to come to room temperature.
2. Heat olive oil in a medium skillet over medium heat.
3. Add onions and cook, stirring occasionally, until translucent, 5-6 minutes.
4. Add artichokes, spinach and 2 tablespoons basil and cook until spinach is wilted, 1-2 minutes. Transfer to a large bowl. Add cream cheese, sour cream, ¼ cup parmesan, romano, 2 tablespoons basil, garlic powder, salt and pepper and stir until fully incorporated.
5. Sprinkle semolina on a pizza peel and stretch dough into a 15-inch circle. Scatter 1 cup artichoke mixture evenly over pizza), then top with mozzarella and remaining parmesan.
6. Bake 12-15 minutes, until crust is golden.