2005 Grand Prize

Erin Mylroie
St George, UT

This is a Creative Creations Recipe.

CHICKEN PESTO CLUB PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust and rim
1 tablespoon sesame seeds
1/2 cup prepared pesto
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 Roma tomatoes, peeled and sliced
1 1/2 cups cooked chicken, shredded
8 slices bacon, cooked, drained and crumbled
1 cup Mozzarella Cheese, shredded
¾ cup Parmesan Cheese, shredded
10 basil leaves, rolled and thinly sliced
2 tablespoons pine nuts, toasted
Preheat oven to 450F.
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. Mist the crust and the rim with olive oil, sprinkle with sesame seeds.
Combine pesto, mayonnaise and Dijon mustard, mix very well. Spread over the pizza crust. Top with tomatoes, chicken, bacon and cheeses.
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 directly on the oven rack for 3 additional minutes.
Remove from oven. Top pizza with basil leaves and pine nuts.

2005 Grand Prize

Dennis Deel
Wooster, OH

This is a Creative Creations Recipe.

KEY WEST TROPICAL CHEESE BURGER PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1/2 teaspoon Italian Seasoning
1 tablespoon Nellie & Joe’s Famous Key West Lime Juice
1 cup of diced fresh mango
1/4 cup red bell pepper, chopped
1/4 cup cucumber, peeled, seeded and chopped
1/4 cup shallots, chopped
1/2 cup cilantro, rough chopped
1/4 teaspoon Tabasco Sauce
Kosher salt
4 strips of peppered bacon, crumbled.
¾ pound extra lean ground beef
Freshly ground black pepper to taste
¾ cup pizza sauce
9 sandwich size slices of Kraft 2% Sharp Cheddar Cheese
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 crust on the pan. Mist the crust and the rim with olive oil. Evenly sprinkle the Italian se
asoning over the crust, but not on the edges. Set aside.
In a non-reactive bowl, (glass or plastic), combine lime juice, mango, bell pepper, cucumber, shallots, cilantro and Tabasco Sauce. Stir until well combined, season with salt, to taste. Cover and let marinate at room temperature while cooking ground be
ef and bacon.
Cook bacon over medium high heat until crispy. Remove to paper towels to drain. Wipe out skillet. In the same skillet add ground beef and freshly ground black pepper, to taste. Brown until meat is no longer pink, transfer meat to paper towels to drain
.
Spread the pizza sauce over the crust, but not on the rim. Evenly distribute the hamburger over the sauce, top with crumbled bacon. Take 8 cheese squares and slightly overhang one corner of each square on the rim of crust, squares will over lap each oth
er.
Place the remaining cheese square in the middle of the pizza. Drain the marinated mixture, and with a slotted spoon evenly distribute marinated topping over the cheese slices.
Reduce oven temperature to 425 F.
Keeping pizza on the pan, bake for 8 - 10 minutes. To crisp the crust, remove from the parchment-lined pan and place directly on the oven rack for 2-3 minutes.
Cool 5 minutes before slicing.

2005 Semi-Finalist - First Quarter

Loriena Roberts
Columbus, OH

This is a Creative Creations Recipe.

CHICKEN & ARTICHOKE PESTO PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 1/2 tablespoons olive oil
1/2 pound boneless skinless chicken breast, sliced into 1/2 inch pieces
1/4 teaspoon lemon-pepper seasoning
1 small onion, sliced
1/4 cup prepared sun-dried tomato & basil pesto
2 Roma tomatoes, peeled and sliced
4 canned artichoke hearts, drained and sliced
1 1/2 cups Sun Dried Tomato and Mozzarella Cheese, shredded
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 crust on the pan. Mist the crust and the rim with olive oil. Set aside.
In a non-stick skillet heat the oil, add the chicken seasoned with the lemon-pepper seasoning, and the onion slices. Sauté until the chicken is thoroughly cooked, drain.
Spread the pesto sauce over the crust. Top with the chicken mixture, tomatoes, artichoke hearts and cheese.
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 directly on the oven rack for 3 additional minutes.

2005 Semi-Finalist - First Quarter

Sharon Henderson
Ellettsville, IN

This is a Creative Creations Recipe.

POLYNESIAN PARADISE PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 cup Teriyaki Sauce
1 6 ounce can tomato paste
1 8 ounce can crushed pineapple, well drained
1 teaspoon crushed red pepper
1 5 ounce can sliced water chestnuts, well drained
12 ounces cooked chicken breast strips, cut into bite size pieces
2 tablespoons Jerk Seasoning
1 red bell pepper, thinly sliced into rings
1 yellow pepper, thinly sliced into rings
2 green onions, thinly sliced, green tops included
1 cup Fresh Mozzarella Cheese, shredded
1 cup Gouda Cheese, shredded
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 crust on the pan. Mist the crust and the rim with olive oil.
In a small bowl mix together Teriyaki Sauce, tomato paste, pineapple and crushed red pepper. Spread this mixture over the pizza crust. Top the sauce with water chestnuts, chicken and Jerk Seasoning. Layer the peppers alternating red and green rings, sli
ghtly overlapping to make a chain appearance. Sprinkle green onions over the peppers, followed by the cheeses.
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 directly on the oven rack for 3 additional minutes or until the cheese is bubbly and slightly golden.

2005 Semi-Finalist - First Quarter

Gayle Murray
Hoffman Estates, IL

This is a Creative Creations Recipe.

SPINACH, ASIAGO, and BELL PEPPER PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 cup pizza Sauce
1 9 ounce package creamed spinach, defrosted
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 6 ounce package of sliced Hormel Turkey Pepperoni
1 cup Asiago Cheese, freshly shredded
11/2 cups Mozzarella Cheese, shredded
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 crust on the pan. Mist the crust and the rim with olive oil.
Spread pizza sauce over the crust. Layer creamed spinach over the sauce, spreading to the edges. Sprinkle diced peppers over the spinach, followed by the pepperoni slices. Sprinkle Asiago Cheese over the pepperoni, followed by the Mozzarella Cheese.
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 directly on the oven rack for 3 additional minutes.