2008 Grand Prize

Bill Tully
Windsor, NY

This is a Creative Creations Recipe.

MEDITERRANEAN PIZZA

Yields 8 slices

1       Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the crust

2       boneless skinless chicken breasts, marinated

6       ounces mushrooms sliced

1       medium sweet white onion, sliced thin

1/2    tablespoon olive oil

1       teaspoon lemon juice

1/4    cup Greek Yogurt

1/4    cup mayonnaise

1/4    cup cucumber, finely diced or grated

2       garlic cloves, minced

1/2    cup black olives, sliced

4       ounces Asiago Cheese, shredded





Marinade:

1/2    cup vegetable oil

2       garlic cloves, minced

1/4    cup white vinegar

1       tablespoon Balsamic vinegar

1       teaspoon salt

1       tablespoon dried parsley

1/4    teaspoon dried oregano

1/4    teaspoon dried basil

1/4    teaspoon black pepper



Cut the chicken breasts into 3/4 inch pieces.  In a medium non-reactive bowl combine  the ingredients for the marinade; reserve 1/4 cup marinade and set aside. Place the remaining marinade in large resealable plastic bag, add the cut chicken and mix very well.  Refrigerate overnight or up to 3 days, turning occasionally to distribute marinade evenly.  Place the sliced onion and the reserved marinade in a smaller resealable plastic bag and refrigerate overnight or up to 3 days.



If Greek Yogurt is unavailable place a strainer over a small bowl and line the strainer with a plain white coffee filter or several layers of cheese cloth, spoon a container of plain yogurt into the coffee filter. Refrigerate for several hours or over night until the excess liquid from the yogurt has drained into the bowl.  The result is a thicker yogurt.

Cut the chicken breasts into 3/4 inch pieces.  In a medium non-reactive bowl combine  the ingredients for the marinade; reserve 1/4 cup marinade and set aside. Place the remaining marinade in large resealable plastic bag, add the cut chicken and mix very well.  Refrigerate overnight or up to 3 days, turning occasionally to distribute marinade evenly.  Place the sliced onion and the reserved marinade in a smaller resealable plastic bag and refrigerate overnight or up to 3 days.



If Greek Yogurt is unavailable place a strainer over a small bowl and line the strainer with a plain white coffee filter or several layers of cheese cloth, spoon a container of plain yogurt into the coffee filter. Refrigerate for several hours or over night until the excess liquid from the yogurt has drained into the bowl.  The result is a thicker yogurt.



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.  Place crust on the pan, mist the crust and the rim with olive oil. Set aside.



In a large non-stick skillet over medium heat sauté the marinated chicken and sliced mushrooms until the chicken is thoroughly cooked.  Remove mixture from the heat, drain in a colander to remove excess marinade.  Discard the marinade.



In a small non-reactive bowl combine the olive oil and lemon juice; add the Greek Yogurt, mayonnaise, cucumber and garlic; mixing well. Spread the cucumber mixture over the pizza crust, but not the rim.



Layer the remaining ingredients in the following order:  chicken and mushrooms, black olives, Asiago Cheese ending with marinated onions.



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 and cool before slicing.

2008 Grand Prize

Mary Shivers
Ada, OK

This is a Creative Creations Recipe.

BASIL-BUTTERNUT PIZZA

Yields 8 slices



1    Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the crust

1/4 cup Garlic-infused Olive Oil

3    small butternut squash, peeled and sliced into _ thick rounds

1    teaspoon salt

1/2 teaspoon freshly ground black pepper

1    teaspoon crushed red pepper, or to taste

1 1/2    cups Semi-aged Manchego Cheese, shredded

1 1/2   cups Asiago Cheese, shredded

1/2    cup fresh Parmesan Cheese, shredded

3    tablespoons fresh basil, slivered



Preheat oven to 375° F.  Spread 1 tablespoon oil on 10x15-inch jelly roll pan.  Add squash slices in a single layer.  Drizzle slices with remaining oil, season with salt and freshly ground black pepper.  Bake for 30-35 minutes until squash is fork tender.



Increase oven temperature to 425° 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.  Place pizza crust on the parchment lined pan, mist the crust and the rim with olive oil.  Keeping pizza on the pan, bake for 5 minutes.



Sprinkle cheeses evenly over the crust.  Arrange squash slices on cheese.  Bake for 10 minutes, or until cheeses are melted. 



To crisp the crust, remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.  Remove from oven and sprinkle with basil.  Cool 5 minutes before slicing. 

2008 Semi-Finalist - First Quarter

Patricia Schroedl
Jefferson, WI

This is a Creative Creations Recipe.

BACON & CARAMELIZED ONION PIZZA ALFREDO

Yields 8 slices

1    Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the crust

8    ounces bacon, cooked, chopped, and drained

1    tablespoon olive oil

2    cups coarsely chopped sweet onion

7    cloves garlic, peeled and thinly sliced

8    ounces fresh mushrooms, sliced

1    cup Alfredo sauce from a jar

4    ounces Swiss Cheese, shredded

1    tablespoon Italian  parsley, cut in slivers, or chopped



Preheat oven to 450° F.  Line a 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 and the rim with olive oil, set aside.



Heat a large non-stick skillet on medium high, add the bacon.  Cook until crisp, remove from the skillet and drain on paper towels; when cool enough to handle chop the bacon, set aside.



Wipe out skillet; add olive oil to the same skillet, swirl the oil over the pan. Add onions and garlic, reduce heat to medium.  Cook stirring occasionally for 15-20 minutes or until onions are soft and golden, add mushrooms, and cook an additional 4 minutes.  Return bacon to skillet; mix well to combine ingredients.



Spread Alfredo Sauce evenly over the crust. Top with onion mixture and sprinkle with cheese.



Reduce oven temperature to 425°.  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, top with parsley.  Cool slightly.  Slice and serve.

2008 Semi-Finalist - First Quarter

Diana Wara
Washington, IL

This is a Creative Creations Recipe.

BERRY FRUITY PIZZA

    Yields 8 slices



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

Olive oil to mist the crust

6    ounces Neufch_tel Cheese, softened

1/8    teaspoon ground cinnamon

1    6 ounce container orange or orange cream yogurt

1/2   cup strawberries, thinly sliced

2/3    cup kiwi fruit, cut into small cubes

1/2   cup fresh blueberries

1/3    cup granola cereal

1/3    cup white chocolate, sliced with potato peeler



Preheat oven to 450° F.  Line a vented pizza pan or large baking sheet with parchment 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 with olive oil.



Reduce oven temperature to 425° F.  Keeping pizza on the pan bake for 7-8 minutes or until golden brown and crispy. Remove crust from the oven, set aside.



In a small mixing bowl combine Neufch_tel Cheese and cinnamon, mixing well.  Spread this mixture over the top of the crust; spread the yogurt over the cheese.  Layer the strawberry slices, kiwi cubes and blueberries over the yogurt.  Sprinkle with cereal and white chocolate.



Slice and enjoy for breakfast or as a special light dessert.

2008 Semi-Finalist - First Quarter

Michele Smith
Hendersonville, TN

This is a Your Mama's Favorite Recipe.

SMOKIN GOUDA CHICKEN PIZZA

Yields 8 slices

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

I    tablespoon olive oil

3    tablespoons basil pesto

2    baked boneless skinless chicken breasts, thinly sliced

1    cup mushrooms, sliced and sautéed

4    ounces Smoke Gouda Cheese, shredded

4    ounces Havarti Cheese, shredded

1    tomato, peeled and thinly sliced

Garnish with Feta and Parmesan Cheese, as desired



Preheat oven to 450° F.



Line a vented pizza pan or large baking sheet with parchment paper that has been trimmed so edges do not hang over the pan or touch the oven wall.  If using a pizza stone (preferred) preheat stone in the oven according to manufacturer’s instructions.



Reduce oven temperature to 425° F.  Spread olive oil over the entire crust.  Keeping pizza on the pan or the pizza stone bake for 3 minutes or until crispy. 



Remove crust from the oven and spread pesto over the entire crust. Layer remaining ingredients over the crust in the following order: sliced chicken, mushrooms, cheeses and tomato slices.  Garnish with Feta and Parmesan Cheeses as desired.



Keeping pizza on the pan or pizza stone bake for 6-8 additional minutes.