2006 Grand Prize

Lillian Julow
Gainesville, FL

This is a Creative Creations Recipe.

CHEESECAKE DESSERT PIZZA with TOASTED WALNUTS and GLAZED CHERRIES
Yields 10 slices
1 12 inch Mama Mary’s 12 inch Gourmet Thin & Crispy Pizza Crust
3 tablespoon melted butter, divided
1 cup walnuts, chopped medium-coarse
1 pound box powdered sugar
3 large eggs
1 8 ounce package cream cheese, softened to room temperature
1 can cherry pie filling
Whipped cream or frozen whipped topping, thawed
Preheat oven to 350 F and arrange rack in the middle position.
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 parchment-lined pan and brush the crust and the rim with 2 tablespoons melted b
utter. Scatter walnuts evenly on crust and bake 5-6 minutes until walnuts give a toasted aroma. Remove crust from the oven and set aside to cool.
In a medium bowl blend powdered sugar, eggs, cream cheese and remaining tablespoon of melted butter. Beat with a manual or electric beater until mixture is light and fluff; spoon evenly over the crust to make an even layer
Bake 30 minutes or until firm and lightly browned. Transfer pizza to a wire rack and cool to room temperature. Do not refrigerate.
To serve, spread cherry pie filling evenly on top and serve in thin wedges with whipped cream or whipping topping.

2006 Grand Prize

Gloria Piantek
Skillman, NJ

This is a Your Mama's Favorite Recipe.

CRISPY HAM ‘N CHEESE ITALIAN BRUSCHETTA PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Thin and Crispy Pizza Crust
1 6 ounce jar quartered & marinated artichoke hearts, well drained
Reserved artichoke oil
1 tablespoon basil pesto
1/4 cup grated Parmigiano Reggiano Cheese
1 5.3 ounce container goat cheese, basil flavored
1 tablespoon olive oil
2 cups julienne sliced Italian Ham or Baked Ham, diced into bite size pieces
1 cup sliced roasted red peppers
1 cup Italian Blend Cheeses, shredded
Garnish:
3 tablespoons fresh basil, cut in slivers
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. Brush crust lightly with 1 tablespoon reserved artichoke oil, set aside.
Place drained artichoke quarters in a mini food processor. Process to form a puree, transfer puree to a medium sized mixing bowl; add pesto and grated cheese stir well to combine. Mix in goat cheese, stir well to combine. Spread the artichoke mixture ov
er the pizza crust,
In a non-stick skillet add the olive oil, heat to medium; add the diced ham and sauté until browned. Sprinkle ham over the artichoke spread; top with red peppers, ending with Italian 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 pizza from the oven, sprinkle with fresh basil l
eaves. Cool slightly, serve warm in slices.

2006 Grand Prize

Lillian Julow
Gainesville, FL

This is a Creative Creations Recipe.

A layer of cheesecake on a thin crisp crust makes a special dessert in no time and a terrific dessert to take to a potluck or church supper.
CHEESECAKE DESSERT PIZZA with TOASTED WALNUTS and GLAZED CHERRIES
Yields 10 slices
1 12 inch Mama Mary’s 12 inch Gourmet Thin & Crispy Pizza Crust
3 tablespoon melted butter, divided
1 cup walnuts, chopped medium-coarse
1 pound box powdered sugar
3 large eggs
1 8 ounce package cream cheese, softened to room temperature
1 can cherry pie filling
Whipped cream or frozen whipped topping, thawed
Preheat oven to 350 F and arrange rack in the middle position.
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 parchment-lined pan and brush the crust and the rim with 2 tablespoons melted b
utter. Scatter walnuts evenly on crust and bake 5-6 minutes until walnuts give a toasted aroma. Remove crust from the oven and set aside to cool.
In a medium bowl blend powdered sugar, eggs, cream cheese and remaining tablespoon of melted butter. Beat with a manual or electric beater until mixture is light and fluff; spoon evenly over the crust to make an even layer
Bake 30 minutes or until firm and lightly browned. Transfer pizza to a wire rack and cool to room temperature. Do not refrigerate.
To serve, spread cherry pie filling evenly on top and serve in thin wedges with whipped cream or whipping topping.

2006 Semi-Finalist - Second Quarter

Karen Barros
Bristol, RI

This is a Your Mama's Favorite Recipe.

PROSCIUTTO and SPINACH PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the rim of the crust
3 tablespoons Basil Pesto
5 ounce bag of pre-washed fresh baby spinach, steamed
_ teaspoon Italian Herb Seasoning, freshly ground
1/3 pound Prosciutto, sliced for sandwiches and diced
3 Roma tomatoes, peeled and sliced
8 ounces Pizza Blend Cheese
Olive oil to drizzle over pizza
2 tablespoon fresh basil leaves, slivered
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 rim of the crust with olive oil. Spread B
asil Pesto over the crust, but not the rim.
Steam the spinach until just beginning to wilt, remove to colander to drain, press out any remaining liquid, but don’t squeeze the spinach. Cover the pesto with the drained spinach, diced Prosciutto, sliced tomatoes, and cheese. Drizzle pizza with olive
oil, as desired.
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.
Cool before slicing. Garnish with slivered basil.

2006 Semi-Finalist - Second Quarter

Bobbie Keefer
Byers, CO

This is a Your Mama's Favorite Recipe.

ZETSY BUFFALO CHICKEN PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 cup Mama Mary’s Pizza Sauce
_ cup Hot Sauce (Durkee’s, Texas Pete, or any preferred Buffalo Wing Sauce
1 teaspoon salt
1 teaspoon garlic powder
8 ounces chicken breast strips, pre-cooked
_ cup Cheddar Cheese, shredded
_ cup red onion, chopped
1 cup Mozzarella Cheese, shredded
1 cup Blue Cheese Dressing
Celery sticks, if 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 the parchment-lined pan. Mist the crust and the rim with olive oil.
In a medium bowl, combine pizza sauce, hot sauce, salt and garlic powder. Spread half of the sauce mixture over the pizza crust, toss chicken in the remaining sauce and set aside. Spread Cheddar Cheese along outer edge of pizza and up onto the rim
Spread chicken mixture over the sauce, top with red onion, and 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.
Cool for 5 minutes. Slice into 8 slices.
Drizzle pizza with Blue Cheese Dressing. Serve with celery sticks, if desired.