2009 Grand Prize

Kelly Knowles
Apison, TN

This is a Your Mamas Favorite Recipe.

DELICIOUS CARMEL APPLE DESSERT PIZZA
Yields 8 slices
1    Mama Mary’s Thin & Crispy 12 inch Gourmet Pizza Crust
3    tablespoons unsalted butter, divided
2    large Granny Smith apples, peeled and thinly sliced
½    teaspoon cinnamon
8     ounce package cream cheese, softened
1    jar caramel ice cream topping
1/2     sliced almonds

Preheat oven to 450° F.
Line a vented pizza pan with parchment baking paper that has been trimmed so edges do not hang over the pan or touch the oven wall.  Rub the crust and the rim with 1 tablespoon softened butter, set aside.

In a medium non-stick skillet, melt the remaining butter, add the apple slices, cinnamon and sauté until apples are tender crisp.

Spread the cream cheese over the crust, but not the rim and spread apples over the cheese. Drizzle Caramel topping over the apples and top with almonds.

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.

2009 Grand Prize

Sheryl Reynolds
Hudson, OH

This is a Creative Creations Recipe.

Shrimp, Roasted Red Pepper and Prosciutto Bliss

1 Mama Mary’s 12 x 12 inch Gourmet Style Brick Oven Style Crust
Olive Oil to mist the crust
4 ounces Mascarpone Cheese
6 ounces Roasted Red Pepper Pesto (either Cibo Naturals brand or recipe below)
3/4 pound uncooked shrimp with shells and tail removed
6-8 ounces Prosciutto, diced (pre-packaged diced Prosciutto works very well)
2 tablespoon shallots, diced
1 tablespoon Olive oil
1 cup six cheese Italian cheese blend, shredded
1/4 cup Parmegiano-Reggianno Cheese, grated
2 tablespoon Italian Seasoning

Preheat the oven to 450=616;. Mist the front of the crust with olive oil and set aside.

In a non-stick skillet sauté the shallots and shrimp in Olive Oil until shrimp is starting to turn pink. Remove to cutting surface.

In the same skillet, sauté the Prosciutto until it just starts to crisp a bit on edges.

Once the shrimp has cooled a bit cut it into ½ inch chunks.

Spread the Mascarpone cheese evenly over the crust leaving 1/2 inch border on all sides. Next, spoon the roasted red pepper pesto evenly over the cheese. Layer the remaining ingredients of the pesto in the following order: shrimp/shallots, prosciutto, Italian cheese blend, parmesan and Italian seasoning.

Reduce oven temp to 425 degrees. Place pizza directly on oven rack and bake for 8 minutes or until crust and cheese is starting to brown.

Cool before cutting into squares.

When entertaining, crust can be cut into 4 pieces before preparing and made into individual pizzas.

Roasted Red Pepper Pesto

1 12 ounce jar roasted red peppers, drained
2-3 cloves garlic, chopped
1/3 cup Parmegiano-Reggiano cheese, grated
1 teaspoon balsamic vinegar
1/4 cup fresh basil, packed then finely chopped
cup extra virgin olive oil
Salt and pepper

Combine all ingredients except olive oil in a food processor. Blend until completely mixed together. While blending, slowly add the olive oil until all is combined. Watch as you are putting in the oil. You don’t want the pesto too runny. Check is occasionally while adding oil and either leave some out or add a bit extra.
This recipe makes more than you need. Will keep in the refrigerator for several days and is great on pasta. Can also be frozen for later use.

If you would like a picture of the pizza please let me know, I have one.

2009 Semi-Finalist - First Quarter

Annette Hackett
Stow, OH

This is a Creative Creations Recipe.

BRICK ABS PIZZA

Yields 16 squares

1    Mama Mary’s 12 x 12 inch Gourmet Brick Oven Style Pizza Crust

Olive oil to mist the crust

4    slices bacon, cooked and crumbled

1    tablespoon olive oil

2    cloves garlic, minced

1 1/2    cups medium shrimp, thawed, rinsed and patted dry

1/4       cup real mayonnaise

2    tablespoons Romano cheese, grated

2    cups Swiss cheese, grated and divided

1    avocado, peeled and sliced

2    scallions, thinly sliced, including some green part

1    teaspoon oregano, dried



Preheat oven to 450° F.  Spray a 14 x 14 inch piece of Heavy Duty Aluminum Foil with olive oil, place pizza crust on foil.  Mist the front of the crust with olive oil, set aside.



In a medium-sized heavy duty non-stick skillet cook the bacon.  Remove bacon to paper towels to drain.  Crumble when cool enough to handle, set aside.  Wipe out skillet.



In the same skillet heat olive oil for 1 minute, swirl pan to coat.  Add shrimp and garlic, sauté until shrimp turns pink and is thoroughly cooked stirring frequently.  Set aside.



Mix mayonnaise and Romano cheese and spread evenly over pizza crust, leaving 1/2  inch border on all sides.  Sprinkle 1 cup Swiss cheese over the mixture.  Layer the remaining ingredients over the cheese in the following order:  shrimp and garlic, avocado slices, bacon, scallions, remaining Swiss cheese and oregano.



Reduce oven temperature to 425° F.  Keeping pizza on the foil, bake for 8 minutes.  To crisp the crust remove from the foil and place directly on the oven rack for 3 additional minutes. 



Cool before cutting into squares.

2009 Semi-Finalist - First Quarter

Caryn Poll
La Grange, IL

This is a Creative Creations Recipe.

BUFFALO WING PIZZA

Yields 8 slices

1    Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the crust

Garlic salt

2    tablespoons olive oil

1/2    pound ground chicken

1/2     pound chicken or turkey sausage

3    stalks celery, finely chopped

1    small onion, cut in half and sliced

1/2    cup Fresh Dressing

1/4    cup Buffalo Wing Sauce

1/4    cup Blue cheese dressing

2    cups Mexican cheese blend, shredded

1/2    cup Blue cheese crumbles

Optional:  Blue cheese dressing, celery sticks and Tabasco sauce



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 and the rim with olive oil; sprinkle the rim with garlic salt according to taste.  Set aside.



Heat a medium non-stick skillet over medium-high heat add olive oil, swirl the pan to coat.  Add the chicken, sausage, celery and onion sauté breaking meats apart as they cook.  Stir frequently continue sautéing until meats are thoroughly cooked; remove and drain. 



Combine French dressing, Buffalo Wing sauce, and Blue cheese dressing, spread evenly over the crust but not the rim.  Place 1/2 the chicken mixture on top of sauce, top with shredded cheese, spread remaining chicken over the cheese, lightly pressing into the cheese.



Reduce oven temperature to 425° F.  Keeping pizza on the pan bake for 10 minutes, sprinkle with Blue cheese crumbles.  To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.



Cool for 3-5 minutes, slice and serve.  Serve with Blue cheese dressing for a dipping sauce, celery sticks, and Tabasco sauce as desired.

2009 Semi-Finalist - First Quarter

Mary Buford Shaw
Mt. Pleasant, SC

This is a Creative Creations Recipe.

RICH AND YUMMY WHITE PIZZA

Yields 8 slices

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

Olive oil to mist the crust

6-8      slices of bacon, diced, cooked and drained

3    ounces cream cheese

1/2    cup half and half

1/2    cup Parmesan cheese

1/2    teaspoon kosher salt

1/2    teaspoon of fresh cracked black pepper, divided

1/4    teaspoon garlic powder

2    cups Mozzarella cheese, shredded and divided

6    ounces Cremini mushrooms, sliced

10-15     spinach leaves, stems removed

1/2    cup diced Roma tomato

1    tablespoon olive oil



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.



Place the bacon in a heavy-duty skillet, heat on medium-low heat and slowly cook the bacon, turning often to avoid burning.  Remove bacon to paper towels to drain. 

Wipe out the skillet and heat cream cheese on medium-low, whisk to break up the cheese.  Add half and half and keep whisking until the mixture is smooth, add the Parmesan cheese, salt, 1/4th teaspoon pepper and garlic powder; continue whisking to combine.  Remove from heat and cool slightly.



Spread white sauce over the crust, top sauce with Mozzarella cheese, mushrooms, spinach, tomatoes and bacon.  Drizzle olive oil over pizza and sprinkle remaining _ teaspoon cracked pepper over pizza.



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 or until desired crispness.



Cool before slicing.