2007 Grand Prize

Chris Milano
San Francisco, CA

This is a Your Mama's Favorite Recipe.

“Ey-Oh” ITALIAN-STYLE PIZZA PIE

Yields 8 slices

1    Mama Mary’s 12 inch Thin & Crispy Gourmet Pizza Crust

Olive oil to mist the crust

2    tablespoons extra-virgin olive oil

1    red onion, sliced

1/4   teaspoon kosher salt

2    tablespoons balsamic vinegar

1/2    cup pizza sauce

8    ounces Smoked Mozzarella Cheese, shredded

1/2   pound Fennel-Italian Sausage, casings removed, cooked and crumbled

1/2    cup diced sun-dried tomatoes in oil

2    cloves garlic, thinly sliced

2    tablespoons Parmesan Cheese, grated

12     basil leaves



Preheat oven to 450° F.

Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges do not hang over the pan or touch the oven wall, mist the crust with olive oil.  Set aside.



Heat a medium sized skillet over medium-high heat, add the oil; continue to heat for about a minute until the oil is hot, swirl the pan to coat.  Add the red onion and salt, sauté, stirring often until the onion is deeply caramelized.  Add the balsamic vinegar and cook for an additional 2 minutes.  Set aside.



Spread pizza sauce over the pizza crust; evenly layer with Smoked Mozzarella Cheese, red onion mixture, sausage, sun-dried tomatoes, garlic and Parmesan Cheese. 



Reduce oven temperature to 425° F.  Keeping pizza on the pan bake for 8  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.

2007 Grand Prize

Amanda Shaw
Kingston, TN

This is a Creative Creations Recipe.

COVERED BRIDGE PIZZA

Yields 8 slices

1    Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the crust

3    tablespoons unsalted butter, divided

6    ounces sliced Portabella mushrooms, sautéed

4    chicken strips, seasoned and thoroughly cooked

8    ounces bacon, divided

1    small onion, thinly sliced

1    tablespoon soy sauce

1    small onion, finely diced

3    large egg yolks

1/2    cup heavy cream

3/4    cup Parmesan Cheese, grated

2    Roma tomatoes, peeled and sliced thin

8    ounces Provolone Cheese, shredded

1/4    cup fresh basil, thinly sliced



Preheat oven to 450° F.  Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges do not hang over the pan or touch the oven wall.  Mist the crust with olive oil, set aside.



In a medium non-stick skillet add 1 tablespoon butter, add the sliced mushrooms and sauté until mushrooms are soft, and set aside.



Wipe out the skillet, heat 1 tablespoons butter, add the chicken strips sauté, until meat is no longer pink, season with salt and pepper; drain and cool.  When cool enough to handle shred the chicken and set aside.



In a medium non-stick skillet cook 4 ounces of bacon until crisp, drain, crumble bacon, set aside, and discard the grease. 



Wipe out the skillet heat 1 tablespoon butter, add the thinly sliced onion and soy sauce; continue cooking until onions are caramelized and brown in color.  Set aside.



Dice the remaining 4 ounces of bacon, wipe out the same skillet, add the bacon, sauté until half cooked; add the diced onion, cooking until the onions are translucent.  Drain off half the grease, leaving no more than 1 tablespoon bacon grease in the pan.

In a small bowl using a wire whisk whip the egg yolks and heavy cream together, pour into the bacon mixture along with the Parmesan Cheese and stir over medium heat until thick; do not boil.  Spread the sauce over the crust, top with mushrooms, caramelized onion, shredded chicken, crumbled bacon, tomato slices, Provolone Cheese ending with basil leaves.



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 desired crispness.



Cool before slicing.

2007 Semi-Finalist - First Quarter

Carolyn Blakemore
Fairmont, WV

This is a Creative Creations Recipe.

CARAMELIZED PEARS & CHERRY PRESERVES with CINNAMON MASCARPONE CHEESE
Yields 8 slices
1 Mama Mary’s 12 inch Thin & Crispy Gourmet Pizza Crust
2 pears, cored and sliced _ inch thick
1 1/2 tablespoons unsalted butter, divided
1 tablespoon brown sugar
1/8 teaspoon cinnamon
3 tablespoons Cherry Preserves
4 ounces Mascarpone Italian Cream Cheese, softened
Cinnamon Topping:
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/3 cup brown sugar
1/8 teaspoon salt
3 tablespoons unsalted butter
1/3 cup walnuts, 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. Set aside.
Wash and core pears, slice pears _ inch thick. In medium non-stick skillet melt 1 tablespoon butter, stir in 1 tablespoon brown sugar and cinnamon; add the pear slices and sauté until pears are softened and sugar is caramelized. Remove from heat; drain
any remaining liquid, reserving the liquid.
In a medium size mixing bowl combine flour, cinnamon and brown sugar, cut butter into the dry ingredients. Add the walnuts.
Spread _ tablespoon butter over the crust, leaving a border around the edge spread cherry preserves over butter, mashing any cherries. Spread Mascarpone Cheese over the cherries, top the cheese with pear slices, distributing evenly. Sprinkle the crumb to
pping over the pears.
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, place on a cooling rack and cool to room temperature before slicing. Drizzle reserved pear juice over pizza, if desired.

2007 Semi-Finalist - First Quarter

Rachel Goolsby
Brazoria, TX

This is a Creative Creations Recipe.

SAUSAGE ALFREDO PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1/2 tablespoon olive oil
1 pound Italian Sausage, cooked, drained and crumbled
3/4 cup Alfredo Sauce
1 2.5 ounce can sliced black olives, drained
1 8.5 ounce jar sun dried tomato slices in oil, drained
1 3/4 cups Mozzarella Cheese, shredded
Preheat the oven to 450 F.
In a medium non-stick skillet add the olive oil and heat on medium. Add the sausage and sauté until the sausage is brown and thoroughly cooked. Remove from heat, drain and crumble.
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; mist the crust with olive oil. Bake the crust for 5 minutes, remove from the oven.
Spread Alfredo Sauce over the crust, top with sausage, olives, sun dried tomatoes, ending with 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.
Remove from the oven and cool for 5 minutes before slicing.

2007 Semi-Finalist - First Quarter

Carol Cannon
Philadelphia, MS

This is a Creative Creations Recipe.

MISSISSIPPI MEAT & VEGETABLE PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet 100% Whole Wheat
Pizza Crust
Olive oil to mist the crust
1/2 teaspoon olive oil
1/2 pound lean ground beef
1 medium sized sweet onion, chopped
1 large slicing tomato, peeled and chopped
1 yellow squash, chopped
Salt and pepper to taste
1 5 ounce can tomato paste
Pesto seasoning, to taste
2 cups Pepper Jack Cheese, shredded and divided
1/2 cup green olives, 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; mist the crust with olive oil. Set aside.
Heat a medium non-stick skillet on medium high, add the olive oil, add the ground beef and sauté until beef is no longer pink. Stirring to crumble the meat, drain the meat if necessary. Return the meat to the skillet add onion, tomato and chopped yellow
squash, continue sautéing until the vegetables are wilted and flavors are blended. Season meat mixture with salt and pepper to taste: drain mixture if necessary. Place meat mixture in a medium bowl, toss _ cup Pepper Jack Cheese with the meat mixture,
set aside.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 2 minutes. Remove crust from the oven, spread tomato paste over the crust, sprinkle with pesto seasoning, according to taste. Top with meat mixture, chopped olives, and remaining Peppe
r Jack Cheese.
Keeping pizza on the pan bake for 8 additional minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 2 additional minutes.
Cool before slicing.