2000 Grand Prize

Andrea Goebel
Austin, TX

This is a Creative Creations Recipe.

VERY BERRY PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 teaspoon cinnamon
2 8 ounces packages Neufachâtel Cheese
1 cup powdered sugar
1 tablespoon fresh orange zest
1 teaspoon pure vanilla extract
1 package fresh blueberries
1 package fresh raspberries
1 package fresh strawberries, sliced thin
1 package fresh blackberries
2 ounces white chocolate curls
Preheat oven to 400 F.
Place pizza crust on a vented pizza pan or large baking sheet. Brush the crust and the rim with softened butter, sprinkle granulated sugar and cinnamon over butter. Bake for 8 minutes. Remove and cool completely.
Mix softened cream cheese, powdered sugar, orange zest and vanilla; spread evenly over the pizza crust. Cover with assorted berries, top with white chocolate. Refrigerate one hour before serving.

2000 Grand Prize

Sumara Love
Poulsbo, WA

This is a Creative Creations Recipe.

GOURMET ROASTED VEGETABLE PIZZA
Yields 8 slices
1 Mama Mary’s 12 in Gourmet Pizza Crust
Olive oil to mist the crust
1 sweet red pepper, thickly slice
1 small zucchini, sliced in rounds
1/2 medium sweet onion, sliced and separated into rings
1 tablespoon chopped fresh garlic
1 tablespoon olive oil
1 teaspoon liquid smoke (optional)
1/4 teaspoon cayenne pepper
1 pound Shredded Mozzarella Cheese, divided
2 tablespoons fresh basil
1 cup fresh spinach, chopped
1/4 cup pine nuts, toasted
1 large tomato, peeled and sliced
1/4 cup fresh Parmesan Cheese, grated
Sauce:
1 17 ounce jar Classico Roasted Garlic Alfredo Sauce
1 tablespoon Balsamic Vinegar
1 tablespoon Cream Sherry
Preheat oven to 350 F.
Place red pepper, zucchini, onion and garlic in a shallow baking pan. Combine olive oil (liquid smoke if using) and cayenne pepper, whisk to blend, toss with vegetables to coat very well. Spread vegetables out in a single layer, roast for about 25 minu
tes or to desired crispness. Drain vegetables, reserving juice for other use.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan, mist the crust and the rim with olive oil.
Combine ingredients for the sauce, whisk to blend. Spoon sauce over the crust, approximately 1/2 cup. Refrigerate remaining sauce.
Layer 2 cups Mozzarella Cheese over the sauce, top with roasted vegetables. Layer remaining ingredients in the following order: fresh basil, spinach, pine nuts, 1 cup Mozzarella Cheese, tomato slices, remaining Mozzarella Cheese ending with Parmesan Chee
se.
Gourmet Roasted Veg
Increase oven temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment lined pan and place crust directly on the oven rack for 3 additional minutes.
Cool slightly, slice and serve.

2000 Semi-Finalist - First Quarter

Jennifer Meyer
Kansas City, MO

This is a Creative Creations Recipe.

YO QUIERO PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 tablespoon olive oil, divided
2 boneless skinless chicken breast cut into bite size pieces
1 medium sweet onion, sliced
2 Roma tomatoes, peeled and diced
1 15 ounce can black beans, drained and rinsed
3 tablespoons Taco Seasoning Mix
1/2 teaspoon garlic powder
1 cup Medium Cheddar Cheese, shredded
1 cup Monterey Jack Pepper Cheese, shredded
Preheat oven to 450 F.
In a large non-stick skillet add 1/2 tablespoon olive oil and chicken. Saute¢ chicken until no longer pink. Peel onion, cut in half, cut each half into crescent shaped slices. Add remaining olive oil to the skillet, if necessary, add sliced onions to t
he chicken. Continue saute¢ing until onions are soft. Add tomatoes, black beans, Taco Seasoning and garlic powder to the chicken mixture. Continue cooking until all liquid has evaporated and flavors have blended. Remove from heat and set aside.
Place pizza crust on a vented pizza pan or a large baking sheet. Mist the crust and the rim with olive oil. Spread the chicken mixture over the crust. Top with cheeses.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. Remove pizza from the pan and bake for 3 additional minutes.

2000 Semi-Finalist - First Quarter

John J. Digenan III
Baltimore, MD

This is a Creative Creations Recipe.

BARBECUE CHICKEN PIZZA
Yields 8 slices
Sauce:
1 10 ounce can Rotel tomatoes diced with Green Chilies
1/4 cup honey
2 tablespoons Worcestershire Sauce
2 tablespoons vinegar
1 teaspoon Tabasco sauce
1/4 cup brown sugar
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon rosemary
1/4 cup chopped red onion
Using a large sauce pan combine all ingredients, bring to a boil, reduce heat and simmer for 12 –15 minutes. Set aside.
Pizza:
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 tablespoon olive oil
2 boneless skinless chicken breasts
1 teaspoon garlic salt
1 teaspoon onion salt
4-6 thinly sliced green bell pepper strips
4-6 thinly sliced red bell pepper strips
3 cloves garlic, minced
1/2 cup red onion, sliced thin
1/2 cup white onion, sliced thin
1 cup Monterey Pepper Jack Cheese, shredded
1 cup White Cheddar Cheese, shredded
1/2 cup Mozzarella Cheese, shredded
Preheat oven to 450 F.
Season the chicken breasts with garlic and onion salt. In large non-stick skillet add the olive oil, saute¢ the chicken until no longer pink, remove and set aside until cool enough to slice into thin strips.
Line a vented pizza pan or large baking sheet with parchment paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment paper lined pan. Mist the crust and the rim with olive oil. Drain the bar
becue sauce, cover the crust with the well drained sauce; top with sliced green and red pepper strips, sliced onions and garlic.
Spread one half of the combined cheeses over the vegetable mixture, top with seasoned chicken strips end with remaining cheeses.
Reduce oven temperature to 425 F. Keeping pizza on the parchment paper lined pan bake pizza for 15 minutes.

2000 Semi-Finalist - First Quarter

Tim Skertich, Sr.
Surprise, AZ

This is a Creative Creations Recipe.

TIM’S GARLIC CHICKEN PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 1.6 ounce packet Knorr Garlic Herb Pasta Sauce Mix
2 boneless skinless chicken breasts
2 teaspoons Lemon Pepper Seasoning
2 teaspoons olive oil
1 cup red onion, thinly sliced
1 cup green bell pepper strips, thinly sliced
1 cup fresh mushrooms, thinly sliced
1 1/2 cups Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, shredded
Preheat oven to 450 F.
Prepare the Pasta Sauce Mix according to directions on the package using 1 cup skim milk, 1 tablespoon butter, and 2 tablespoons flour. Set aside.
Season the chicken breasts with Lemon Pepper Seasoning. In a large non-stick skillet add the olive oil, saute¢ the chicken until no longer pink, remove and set aside until cool enough to slice into thin strips.
Line a vented pizza pan or large baking sheet with parchment paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment paper lined pan. Mist the crust and the rim with olive oil. Spread pasta
sauce over the crust; layer onions, green peppers, mushrooms, and chicken over the sauce. Combine the cheeses and spread over the chicken.
Reduce oven temperature to 425 F. Keeping pizza on the parchment paper line pan bake pizza for 15 minutes.