2004 Grand Prize

Jenny Flake
Gilber, AZ

This is a Creative Creations Recipe.

CRISPY PROSCIUTTO ALFREDO PIZZA



Yields 8 slices



1 Mama Mary’s 12 inch Gourmet Pizza Crust

2 tablespoons garlic infused olive oil, divided

1 tablespoon freshly grated Parmesan Cheese

¾ teaspoon Roasted Garlic Seasoning

1/2 cup finely diced red onion

1 1/2 cups Smoke Gouda Cheese, coarsely grated and divided

1 1/2 cups Fontina Cheese, coarsely grated and divided

2 large boneless skinless chicken breasts, cooked and shredded

1 cup chopped Proscuitto (crisped in skillet)

1 1/2 cups Alfredo Sauce

1 teaspoon Italian Seasoning

10 fresh basil leaves, stacked, rolled, thinly sliced and divided

1/4 cup oil packed sun-dried tomatoes, drained and chopped



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. Brush the rim of the crust with 1 tablespoon olive oil.

Sprinkle Parmesan Cheese over the rim of the crust.



Brush the remaining oil over the crust and sprinkle with Roasted Garlic Seasoning, top with diced red onion, ¾ cup Gouda Cheese and ¾ cup Fontina Cheese, shredded chicken, and crisped Proscuitto.



In a medium mixing bowl combine the Alfredo Sauce, Italian Seasoning, 5 slivered basil leaves, and the sun dried tomatoes. Spread sauce evenly over pizza, top with remaining cheeses.



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 directly on the oven rack for 3 additional minutes. Remove from the oven and top with remaining slivered

basil leaves.



Let cool for 5 minutes before slicing. Enjoy!

2004 Grand Prize

Shaunda Wenger
Nibley, UT

This is a Your Mama's Favorite Recipe.

ROASTED RED BELL PEPPER PIZZA



Yields 8 slices



1 Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the rim of the crust

1 cup Roasted Red Bell Pepper Sauce (recipe follows)

1 cup Monterey Jack Cheese, shredded

1 cup Mozzarella Cheese, shredded

1/4 pound deli-style cooked chicken breast, sliced 1/4 inch thick

1 14 ounce can of artichokes, drained & chopped

1/3 cup sliced black olives, drained

Crushed red pepper flakes

1/4 cup Parmesan Cheese, shredded

Roasted Red Bell Pepper Sauce:

2 medium red bell peppers, quartered, seeds removed

2 Roma tomatoes, quartered, seeds removed

1 whole head garlic, with top sliced off, exposing cloves

1/4 cup olive oil

6 ounces Cream Cheese

2 teaspoons mayonnaise

2 teaspoons rice vinegar

1 teaspoon lemon juice

1 teaspoon dried cilantro

1 teaspoon salt



Preheat oven to 400 F. To prepare Roasted Red Bell Pepper Sauce: Place bell peppers, Roma tomatoes and whole garlic head in a baking pan. Drizzle with the olive oil, cover with aluminum foil and bake for 40 minutes. Remove from the oven and cool. Rem

ove the peel from the peppers and tomatoes, remove the cloves from the garlic head; place roasted vegetables in a food processor or blender add the remaining sauce ingredients. Process the sauce until smooth. Refrigerate the sauce until needed.



Preheat oven to 450 F.

To prepare pizza: 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 crust on parchment-lined pan. Mist the rim of the crust with olive oil. Spread 1 cup of

Roasted Red Bell Pepper Sauce over the crust, refrigerate or freeze remainder of the sauce for another pizza.



Sprinkle Monterey Jack and Mozzarella Cheeses and over the sauce, dice the chicken into cubes and arrange over the cheese, top with artichokes, black olives, red pepper flakes to taste, ending with Parmesan Cheese.



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 directly on the oven rack for 3 additional minutes.



Cool before slicing.

2004 Semi-Finalist - First Quarter

Marie Rizzio
Interlochen, MI

This is a Your Mama's Favorite Recipe.

Black Bean and Jalapeño Mexican Pizza
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 15 ounce can black beans, rinsed and drained
3 tablespoons olive oil
2 tablespoons fresh cilantro chopped
1 teaspoon cumin
1 teaspoon hot red pepper sauce
1 teaspoon minced garlic
4 ounces Monterey Jack Cheese, shredded
4 ounces Cheddar Cheese, shredded
1 4 ounce can sliced ripe olives
1/4 cup jalapeño pepper, diced
1/4 cup green onions, sliced
Optional garnishes:
1/2 cup light sour cream
1/4 cup green taco sauce
1 cup thick and chunky salsa
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 the parchment-lined pan. Mist the crust and the rim with olive oil.
In a food processor work bowl combine the beans, olive oil, cilantro, cumin hot pepper sauce and garlic; process until smooth, frequently scrape down the sides of the bowl. Spread bean mixture over the crust. Sprinkle with cheeses, olives, and diced jal
apeños.
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.
Let crust cool for 5 minutes before slicing. Garnish as desired.

2004 Semi-Finalist - First Quarter

Doug Wright
Huntsville, AL

This is a Creative Creations Recipe.

DOUG’S SPICY SAUSAGE PIZZA
Yields 12 slices
1 package Mama Mary’s 7” Gourmet Pizza Crusts
Olive oil to mist the crust
12 ounces hot pork sausage (Italian sausage may be substituted)
1/2 small white sweet onion, diced
8 ounces mushrooms, sliced
4 ounces sliced black olives
3 cloves garlic, minced
2 tablespoons ground black pepper
1 tablespoon red pepper
1 tablespoon Italian Seasoning
¾ cup tomato pasta sauce
8 ounces Mozzarella Cheese, shredded
3 tablespoons basil, cut in slivers
Preheat oven to 450 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. Place pizza crusts on the parchment-lined pans. Mist the crusts with olive oil.
In a medium non-stick skillet brown the sausage, cooking thoroughly. Drain and set aside. Wipe out skillet, mist the pan with olive oil and sauté the onions until slightly soft. To the onions add the sausage, mushrooms, olives, garlic, black and red pe
pper and Italian Seasoning. Simmer stirring occasionally for 5 minutes to blend flavors.
Spoon pasta sauce over each crust. Divide the sausage mixture among the crusts. Cover completely with Mozzarella Cheese, sprinkle with basil.
Reduce oven temperature to 425 F. Keeping pizzas on the pan bake for 12 minutes. To crisp the crusts remove from baking sheet and place directly on the oven rack for 3 additional minutes.

2004 Semi-Finalist - First Quarter

Sherry Perreault
Hanscom AFB, MA

This is a Creative Creations Recipe.

FIERY BUFFALO CHICKEN PIZZA
Yields 8 slices
IMama Mary’s 12 in Gourmet Pizza Crust
1 tablespoon soft butter to rub on the crust
3 cups cooked chicken breast, cut into bite size pieces
2 cups Texas Pete Hot Sauce, divided
3 cloves garlic, chopped
1/4 cup butter
3 cups Pizza Cheese
2 stalks celery
1 tomato, peeled and diced
1 medium sweet onion, thinly sliced
1 red or green bell pepper, sliced
Blue Cheese or Ranch Dressing as desired
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. Rub crust and rim with 1 tablespoon softened butter. S
et aside.
In a large saucepan mix cooked cut-up chicken, 1 1/2 cups Texas Pete Hot Sauce, and butter; simmer for 10 minutes. Set aside to cool slightly. Drain excess liquid and discard.
Spread remaining hot sauce over the buttered crust, top with chopped garlic layer the remaining ingredients in the following order: chicken mixture, cheese, celery, tomato, onion and pepper.
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.
Top with Blue Cheese or Ranch Dressing, as desired.