2001 Grand Prize

Anita Hunter
Stilwell, KS

This is a Creative Creations Recipe.

ANTIPASTO PIZZA
Yields 8 slices
Or 16 appetizer slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
1 head roasted garlic
2 tablespoons butter, softened
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
2 tablespoons Parmesan Cheese, grated
1 cup Mozzarella Cheese, grated
1 cherry pepper
1/2 pound Prosciutto ham or deli ham,
rolled into cigar shapes and cut into 2 inch pieces
1 14 ounce can marinated artichoke hearts, drained and quartered
1 red bell pepper, roasted & cut into thin strips
or 6.5 ounce jar roasted bell peppers, drained and cut into thin strips
16 Pepperoni slices
20 Kalamata olives, pitted and sliced
20 green olives, cut in half
20 cherry tomatoes, cut in half
3-4 tablespoons olive oil
1-2 tablespoons balsamic vinegar
Salt and pepper to taste
1/2cup Feta Cheese, crumbled
Preheat oven to 425 F.
Peel roasted garlic cloves place in a small bowl mash and combine with butter, basil, oregano and Parmesan Cheese. Spread seasoned garlic butter over the pizza crust, top with Mozzarella Cheese. Place pizza crust directly on the oven rack and bake 5-6 m
inutes, (do not let the cheese brown). While pizza is baking, make sure remaining ingredients are ready.
Remove pizza from the oven working quickly while cheese is still soft, place remaining ingredients in a decorative circular pattern pressing lightly into cheese. Begin with cherry pepper in the middle, and then work your way out, using the Prosciutto lik
e the spokes of a wheel. Continue in a decorative circular pattern with a ring of artichokes, red pepper strips, pepperoni, black and green olives ending with a row of cherry tomatoes on the outside. Combine the olive oil and vinegar, sprinkle over pizz
a, salt and pepper to taste, top with crumbled Feta Cheese.
Serve at room temperature.

2001 Grand Prize

Sally Sibthorpe
Rochester Hill, MI

This is a Creative Creations Recipe.

PEACH MELBA PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
1 tablespoon unsalted butter, softened
1 1/4 cups sugar, divided
2cups Mascarpone Cheese*
1/2 cup almond paste
4 medium ripe peaches,** peeled and sliced
1/2 cup shortbread cookie crumbs
12 ounces fresh raspberries
2tablespoons cornstarch
Preheat oven to 350 F.
Place the pizza crust on a vented pizza pan. Brush with softened butter, sprinkle with 2 tablespoons sugar, bake for 10 minutes. Cool.
In a large mixing bowl place the Mascarpone Cheese, break up the almond paste in small pieces add to the cheese along with 1/4th cup of sugar; beat until light and well combined. (The mixture will not be smooth.) Spread cheese over the cooled crust. Spr
inkle cookie crumbs over the cheese. Arrange peach slices in a circular pattern over the cookie crumbs.
In a small saucepan place raspberries, cornstarch and remaining sugar; mash the berries with the mixing spoon until juicy. Let stand 10 minutes. Place saucepan on burner, stir contents, and cook over medium heat until thickened. Cool sauce slightly, dr
izzle raspberry sauce over the peach slices.
· Mascarpone Cheese is available in Italian Markets and with specialty cheeses in many grocery stores. It can be imitated by stirring together until smooth 8 ounces cream cheese, softened, and 2 tablespoons heavy cream.
If ripe peaches are not in season substitute a 29 ounce can sliced peaches well drained.

2001 Semi-Finalist - First Quarter

Susan Duncan
Ft. Worth, TX

This is a Creative Creations Recipe.

SPICY CHICKEN ENCHILADA PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
2/3 cup Old El Paso Red Enchilada Sauce
1/3 cup Fat Free Sour Cream
1 14.5 ounce can diced tomatoes and chopped green chiles, well drained
1/2 cup finely chopped onion
1 1/2 cups diced cooked chicken breast
2 cups grated Colby and Monterey Jack Cheese, divided
1 cup coarsely crushed corn chips
Preheat oven to 450 F.
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 rim with olive oil.
In a small bowl mix together enchilada sauce and sour cream, spread over the crust. Sprinkle 1/2 cup cheese over the sauce. Top cheese with tomatoes, onion, and chicken.
Sprinkle 1 cup cheese over the chicken. Combine crushed corn chips and remaining 1/2 cup cheese. Sprinkle over the entire pizza.
Reduce 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.

2001 Semi-Finalist - First Quarter

Caroline Rowley
Houston, TX

This is a Creative Creations Recipe.

CAROLINE’S QUICK AND YUMMY PESTO PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
6-8 ounces Pesto (homemade or purchased)
5 Roma tomatoes, peeled and sliced
2 2.25 ounce cans sliced ripe olives, drained
4 canned artichoke heart bottoms, quartered
1 cup Monterey Jack Cheese, shredded
4-6 ounces Garlic and Herb Feta Cheese, crumbled
Preheat oven to 450 F.
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 rim of the crust with olive oil.
Spread presto evenly over the bottom of the crust. Arrange tomato slices over the pesto. Layer the remaining ingredients over the tomatoes in the following order: olives, artichokes, Monterey Jack Cheese, ending with Feta Cheese, crumbled.
Reduce 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.

2001 Semi-Finalist - First Quarter

Lolita Dickinson
Mobile, AL

This is a Creative Creations Recipe.

LOLITA’S SURPRISE PIZZA
Yields 12 slices
3 Mama Mary’s 7 inch Gourmet Pizza Crusts
2 tablespoons olive oil
3 tablespoons Ragu Pizza Quick Sauce
2 1/2 cups Mozzarella Cheese, shredded
15 slices Pepperoni
1 cup fresh spinach leaves, torn
1/3 cup onion, thinly sliced
1/3 cup bell pepper, thinly sliced
3-4 mushrooms, thinly sliced
1 Roma tomato, thinly sliced
1/4cup sliced black olives
1 teaspoon Italian Seasoning
1/4cup Romano & Parmesan Cheese blend
Preheat oven to 450F. Brush the pizza crusts and the rims with olive oil. Place crusts on a shallow large baking sheet. Divide ingredients among the three crusts and layer in the following order: pizza sauce, Mozzarella Cheese, Pepperoni, spinach, oni
on, bell pepper, mushrooms, sliced tomato and black olives, ending with Italian Seasoning.
Reduce oven temperature to 425 F. Keeping pizzas on the pan bake for 12 minutes. Remove and sprinkle with Romano & Parmesan Cheese, slice and serve.