2004 Semi-Finalist - First Quarter

Patricia Schroedl
Jefferson, WI

This is a Creative Creations Recipe.

SPICY THAI – MEX PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon fresh ginger, peeled and grated
2 garlic cloves, minced
8 ounces boneless pork loin, cut into thin strips
1 cup packages coleslaw mix
1/4 cup sliced green onions
1 1/2 cups Mexican Cheese Blend, shredded and divided
1/4 cup Hoisin Sauce
2 tablespoon pickled jalapeño pepper slices
2 tablespoon fresh cilantro, chopped
Preheat oven to 450 F. In a small bowl blend soy sauce, lime juice and sugar. Set aside.
Line a vented pizza pan 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 parchment-lined pan. Mist crust and rim with olive oil, set aside.
Heat sesame and olive oil in large non-stick skillet over medium heat. Stir-fry ginger and garlic 1 minute. Add soy sauce mixture and pork strips, stir-fry until pork is no long pink, about 3-4 minutes. Stir in coleslaw mix, onions, and 1 cup of cheese
. Set aside.
Evenly spread Hoisin Sauce over the crust. Top with pork mixture; sprinkle with remaining cheese. Arrange jalapeño slices on top.
Reduce oven temperature to 425 F. Keeping pizza on the pan, bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes. Top with cilantro.

2004 Semi-Finalist - First Quarter

Paul Anthony Tish
Millersburg, OH

This is a Creative Creations Recipe.

THE “HUNGRY VEGETARIAN” PIZZA
Yields 16 slices
2 Mama Mary’s Deep Dish Gourmet Pizza Crusts
Olive oil to mist the crust
4 cups young spinach leaves, washed and drained
8 ounces Cream Cheese
2-3 tablespoons extra virgin olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 large sweet Vidalia onion, thinly sliced
3 cups fresh button cap mushrooms, cleaned and sliced
2 14 ounce jars Sun-dried Tomatoes marinated in olive oil, well drained
2 10 ounce jars Kalamata olives, drained and pitted
4 cups Mozzarella Cheese, shredded
1 16 ounce jar of your favorite Spaghetti Sauce (optional)
Preheat oven to 450 F.
Line 2 vented pizza pans or 2 large baking sheets with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crusts on the parchment-lined pans. Mist the crusts and the rims with olive oil a
nd set aside.
Allow Cream Cheese to come to room temperature, about 15 minutes. Meanwhile heat olive oil in a large non-stick skillet over medium heat, add peppers and onions; sauté until slightly softened. Add mushrooms stirring until mixture is golden brown. Remov
e from heat and set aside, drain vegetables.
Using a metal tablespoon, divide the cream cheese between the two crusts and spread evenly over each crust. For each crust layer and divide the remaining ingredients between each in the following order: 1/2 of a jar of drained tomatoes over the cream c
heese,1 cup of spinach leaves, 1/2 of the pitted olives, and 1/2 of the pepper mixture, an additional 1 cup of spinach leaves, 1/2 jar of tomatoes topped with 2 cups Mozzarella Cheese.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust removed from the parchment lined pan and bake for 3 additional minutes. Bake the second crust. Heat Spaghetti Sauce, pour over pizza crust or use as a d
ipping sauce, as desired.

2004 Semi-Finalist - First Quarter

Nancy Roth
Saint Joseph, IL

This is a Your Mama's Favorite Recipe.

CHICKEN CACCIATORE PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 tablespoon olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1/2 cup fresh mushrooms, thinly sliced
2 cloves garlic, minced
1 14.5 ounce can diced tomatoes
1 6 ounce can Italian seasoned tomato paste
2 teaspoons dried basil
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 cups cooked chicken, chopped
1 4.25 ounce can sliced black olives
2 cups Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
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 parchment-lined pan. Mist crust and rim with olive oil, set aside.
Heat olive oil in a large saucepan over medium heat. Sauté onion and green pepper until slightly tender. Add mushrooms and garlic and continue to sauté for 2 more minutes. Add tomatoes and the juice, tomato paste, basil, thyme, salt and red pepper. Br
ing to a boil, reduce heat and simmer 10-12 minutes. Cool slightly.
Spread the sauce over the crust, sprinkle with chicken and olives. Cover with cheeses.
Reduce oven temperature to 425 F. Keeping pizza on the pan, bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes.

2004 Semi-Finalist - First Quarter

Patricia Schroedl
Jefferson, WI

This is a Your Mama's Favorite Recipe.

PIZZA CAESAR
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
4 ounces Mascarpone or Cream Cheese, softened
1/2 cup sour cream
1 (1.2 ounce) packet dry Caesar salad dressing mix
2 tablespoons olive oil
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
7 ounce jar roasted red bell peppers, drained and chopped
Salt and pepper to taste
1 tablespoon chopped fresh chives
4 ounces Provolone Cheese, sliced
1/4 cup freshly grated Asiago or Parmesan Cheese
Preheat oven to 450 F. In a small bowl, blend Mascarpone or Cream Cheese, sour cream and dressing mix. Set aside.
Heat 2 tablespoons oil in non stick skillet over medium-high heat. Add chicken strips, sauté until no longer pink. Stir in peppers, season to taste with salt and pepper. Remove from heat, stir in chives.
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 pizza crust on the parchment-lined pan. Mist the crust and the rim with olive oil.
Cover the crust with Provolone Cheese. Spread evenly with sour cream mixture. Top with chicken mixture. Sprinkle with Asiago or Parmesan Cheese.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 3 additional minutes.

2004 Semi-Finalist - First Quarter

Patricia Schroedl
Jefferson, WI

This is a Your Mama's Favorite Recipe.

SIZZLING SCAMPI PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
1 cup diced Italian plum tomatoes
1/4 cup sliced green onions
1/2 cup prepared pesto
1/4 cup butter
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked medium shrimp, peeled and deveined
1/4 cup dry white wine
1/2 cup Mozzarella Cheese, shredded
1/2 cup Parmesan or Asiago Cheese, shredded
1 tablespoon fresh parsley, chopped
Preheat oven to 450 F. In medium bowl combine tomatoes, onions and pesto. Mix well and set aside.
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. Set aside.
Melt butter in a large skillet over medium-high heat. Add garlic and pepper flakes, sauté 1 minute. Use 1 tablespoon of the seasoned butter mixture to brush over pizza crust and rim. Add shrimp to remaining butter in skillet, sauté 1 minute. Add wine
and cook until shrimp are cooked through, about 2 minutes. Remove from heat and drain.
Arrange tomato and onion mixture over the crust. Arrange shrimp over the crust. Sprinkle with cheeses.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust remove from the parchment-lined pan and place crust directly on the oven rack for 3 additional minutes. Sprinkle with parsley, slice and serve.