2003 Grand Prize

Carolyn Blakemore
Fairmont, WV

This is a Creative Creations Recipe.

FRIED APPLE CINNAMON PIZZA with WALNUT TOPPING
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 cup Cheddar and Monterey Jack Cheese, shredded
3 tablespoons unsalted butter, melted
5 Golden Delicious Apples, peeled and cut into small wedges
Preheat oven to 450 F. Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza on the parchment-lined pan. Mist the crust and the rim with olive oil. Sprinkle th
e Cheddar Cheese over the crust. In a large non-stick skillet melt the butter, add the apple wedges and sauté the apples until tender crisp and golden brown.
Cinnamon Sauce:
1/2 cup brown sugar
1 tablespoon unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon Apple Pie Spice
1 tablespoon corn starch
1/2 teaspoon vanilla
1/2 cup water
In a medium saucepan mix together ingredients for the sauce, cook and stir until thick. Stir in fried apples, spoon mixture over the cheese on the crust.
Walnut-Streusel Topping:
1/4 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/8thteaspoon salt
1/4 cup unsalted butter,
1/2 cup chopped walnuts
Whisk together flour and the next 3 ingredients. Using a pastry blender, cut the butter into the flour mixture until crumbly. Add walnuts and blend well.
Spread streusel topping over the apples.
Reduce oven temperature to 425F. Keeping pizza on the pan bake for 10 minutes. To crisp the crust, remove from the parchment lined pan and place crust directly on the oven rack for 1-2 additional minutes.

2003 Grand Prize

John Hanrahan
Winlock, WA

This is a Creative Creations Recipe.

PROVOLONE & PROSCIUTTO PESTO PANINI PIZZAS
Yields 6 servings
6 Mama Mary’s 7 inch Gourmet Pizza Crusts
1/2 cup prepared Basil Pesto sauce
3 Roma tomatoes, peeled and thinly sliced
10 ounces Prosciutto , (or ham) thinly sliced
10 ounces Provolone cheese, thinly sliced
1 small bunch arugula or baby spinach leaves, washed and dried
Olive oil for brushing the crusts
3 teaspoons fresh rosemary, chopped
Preheat oven to 450º F.
Line a large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall.
Spread crusts with pesto sauce. Divide and layer the following ingredients among three crusts: tomatoes, Prosciutto, Provolone and arugula.
Cover with remaining crust, pesto-side down. Press down firmly and place on prepared baking sheet.
Reduce oven temperature to 425º F. Brush crust tops with olive oil. Bake 8 minutes.
With a large spatula flip pizzas over, brush tops with olive oil and sprinkle with rosemary.
Bake an additional 5-7 minutes or until cheese is melted. Remove from oven and cool before slicing each pizza into in halves or quarters.

2003 Semi-Finalist - First Quarter

Linda Morten
Katy, TX

This is a Creative Creations Recipe.

MAMA’S CUBAN-STYLE PIZZA SANDWICH

Yields 6-8 servings

2 Mama Mary’s 12 inch Gourmet Pizza Crusts

Olive oil to mist the crust

1 tablespoon unsalted butter, melted

1 tablespoon olive oil

1/8th teaspoon garlic powder

6 cups finely shredded cabbage (1 pound package)

1/3 cup fresh cilantro, chopped

3 tablespoons lime juice

2 tablespoons canola oil

1/2 teaspoon crushed red pepper flakes

1/8th teaspoon ground cumin

1/8th teaspoon salt

1/8th teaspoon black pepper, or to taste

1 1/2pounds thinly sliced deli roast beef or roast pork

1 pound thinly sliced Provolone Cheese

1 large red onion, thinly sliced and separated into rings

Garnish: 6–8 Pepperoncinis

6-8 grapes tomatoes



Preheat oven to 450 F.



Place each pizza crust on a pizza pan.

Combine butter, oil and garlic powder in a small bowl, stir to blend. Set aside.

In a large glass bowl combine next 8 ingredients. Toss well to coat.



Turn pizza crusts over and brush the bottom of each crust with butter mixture. Place one crust, buttered side down on one pizza pan, reserve second crust.



Mist the crust and the rim of the crust that was placed buttered side down on the pizza pan. Evenly layer the ingredients in the following order over the crust: cabbage mixture, meat, cheese and onions. Top with reserved pizza crust, buttered side up.

Place the second pizza pan over the top pizza crust. Weigh pizza sandwich by placing a foil covered brick on top of the pizza pan.



Bake for 15-30 minutes until cheese is melted and ingredients are heated through. Let stand 10 minutes. Cut into 6-8 wedges, as desired.

To garnish each wedge place a pepperoncini and a tomato over each wedge.

Pierce each with a toothpick.

2003 Semi-Finalist - First Quarter

Elaine Sweet
Dallas, TX

This is a Creative Creations Recipe.

Jamaican Jerk Chicken Pizza with Mango Salsa Seranade
Yields 8 slices
1Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 tablespoon olive oil, divided
4 ounces boneless skinless chicken breasts, cut into thin strips
1 tablespoon Jerk Seasoning
1/2 cup sliced Shiitake mushrooms
1/2 cup bottled barbecue sauce, Hickory flavor
1/4 cup grated Asiago
1/3 cup grated Parmesan
1/4 cup Smoked Mozzarella, grated
Salsa:
3 ripe mangoes, peeled, seeded and diced
1 red onion, minced
1 teaspoon cumin
2 limes, juiced
1/4 cup chopped cilantro leaves
1 teaspoon salt
1/2 teaspoon black pepper
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 on the parchment-lined pan. Mist the crust and the rim with olive oil.
Coat chicken strips with jerk seasoning. To sauté chicken strips heat olive oil in large non-stick skillet, add chicken, sauté until juices run clear, stirring often. Add mushrooms to the chicken, continue to sauté until mushrooms are softened slightly.
Drain juices from chicken mixture.
Spoon barbecue sauce over pizza crust, top with chicken mixture. Layer cheeses over the chicken.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 10 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack and bake for 2-3 additional minutes.
Using a glass mixing bowl prepare Salsa. Combine mangos with all the remaining ingredients, toss to blend flavors, cover and refrigerate until serving time. Top pizza with mango salsa. Slice and serve immediately.

2003 Semi-Finalist - First Quarter

Deb Rosche
Summerville, TX

This is a Creative Creations Recipe.

FETA, MOZZARELLA, CHEDDAR PEPPERONI PIZZA
Yields 8 servings
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 cup Mama Mary’s Pizza Sauce
4 ounces Cheddar Cheese, shredded
4 ounces Mozzarella Cheese, shredded
2 ounces Feta Cheese, crumbled
1 3.5 ounce package sliced Pepperoni
Preheat oven to 450 F.
Bake pizza crust directly on the oven rack for 2-3 minutes. Remove crust from the oven.
Mist the crust and the rim with olive oil. Spread pizza sauce over the crust. Layer cheeses over the sauce in the following order: Cheddar, Mozzarella and Feta. Top with Pepperoni slices.
Reduce oven temperature to 425 F. Place pizza directly on the oven rack and bake for 8-10 minutes, or until Pepperoni bubbles and cheeses are melted.