2004 Semi-Finalist - First Quarter

Kurt Wait
Redwood City, CA

This is a Your Mama's Favorite Recipe.

MAMA’S SAUSAGE PEPPERONI & EGGPLANT PIZZA
Yields 6-8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
2 cups shredded Mozzarella Cheese, divided
1 teaspoon Italian Herb Seasoning
4 ounces Pepperoni, thinly sliced
8 ounces hot Italian Sausage, cooked and crumbled
2 tablespoons olive, oil divided
1 cup chopped onion
2 cloves garlic, finely chopped
2 cups eggplant, peeled and diced
Salt and pepper to taste
1/2 cup grated Parmesan Cheese
1 cup cherry tomatoes, cut in half
1/4 cup thinly sliced 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 will not hang over the pan or touch the oven wall. Place crust on the parchment-lined pan. Mist the crust and rim with olive oil.
Sprinkle bottom of the crust with 1 1/2 cups Mozzarella Cheese and Italian Seasoning, arrange Pepperoni slices over top.
Crumble sausage into large non-stick skillet and cook until brown and thoroughly cooked. Remove from skillet and drain well. Spoon sausage crumbles over the Pepperoni. Wipe the skillet clean.
Add one tablespoon olive oil to the skillet, add onion and sauté approximately 3 minutes, stirring frequently, add garlic and continue to sauté until vegetables are soft. Sprinkle mixture over the sausage.
Add remaining tablespoon olive oil to the skillet, add the chopped eggplant and sauté until the eggplant is soft and slightly brown, stirring frequently. Season with salt and pepper as desired. Distribute over sautéed onion mixture.
Top pizza with tomato halves, remaining 1/2 cup Mozzarella Cheese and Parmesan Cheese.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from parchment-lined pan and place directly on the oven rack for 3 additional minutes.
Remove from oven, sprinkle with fresh basil. Cool for 5 minutes before slicing.

2004 Semi-Finalist - Second Quarter

Betty Nichols
Eugene, OR

This is a Creative Creations Recipe.

CRANBERRY KISSED TURKEY SAUSAGE PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
1 tablespoon extra-virgin olive oil, divided
1/3 cup purchased basil pesto
1 pound hot turkey sausage links, casings removed
1/3 cup jellied cranberry sauce, softened
3 tablespoons sweetened dried cranberries
1 cup Mozzarella Cheese, shredded
Fresh basil sprigs for garnish
Preheat oven to 450 F.
Line a 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. Brush the rim of the pizza crust with 1 1/2 teaspoons olive oil. Sprea
d pesto over the crust only, not the rim, set aside.
Place remaining 1 1/2 teaspoons olive oil in a large non-stick skillet over medium-high heat. Add sausage, crumble and cook thoroughly until brown, stirring as needed. Remove sausage from the skillet, drain as needed; spread sausage over pesto.
In a small bowl combine cranberry sauce with dried cranberries; mix well. Drizzle over sausage. Top with Mozzarella Cheese.
Reduce oven temperature to 425F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment lined pan and bake for 3 additional minutes.
Remove from the oven. Cool before slicing, garnish with fresh basil leaves.

2004 Semi-Finalist - Second Quarter

Margee Berry
Salmon, WA

This is a Creative Creations Recipe.

MEXI-MIA PIZZERIA PIZZA
Yield 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
3 teaspoons olive oil, divided
2 teaspoons yellow corn meal
2 teaspoons fresh lime juice
1 teaspoon chipotle chili hot sauce
2 tablespoons fresh cilantro, chopped
1/3 pound peeled and deveined medium size shrimp
1 cup frozen corn, thawed
1/3 cup chopped green onions
2 garlic cloves, minced
1 8 ounce package Mexican Cheese Blend, shredded, divided
2/3 cup purchased chunky style salsa, drained
2 tablespoons pine nuts, toasted
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 the rim of the crust with olive oil. Sprinkle corn meal over the rim of the crust, let exces
s fall onto the parchment paper.
In a medium bowl whisk together lime juice, hot sauce and cilantro; toss in shrimp. Set aside.
In a large non-stick skillet heat the remaining olive oil over medium heat add the corn and sauté until golden brown, stirring often. Increase the heat to medium-high add the onions, garlic and shrimp mixture. Stir-fry until shrimp is pink and thoroughl
y cooked.
Sprinkle crust with 1/2 cup of cheese, top with shrimp mixture, salsa,
remaining cheese and pine nuts.
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. Let pizza rest for 4 minutes before slicing.

2004 Semi-Finalist - Second Quarter

Erika Couch
Bullhead City, AZ

This is a Creative Creations Recipe.

SIZZLIN’ PIQUANT PORK TENDERLOIN PIZZA
with SLAW
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Deep Dish Pizza Crust
3 tablespoons Canola oil, divided
1 teaspoon sesame seeds
¾ cup Garden Vegetable Cream Cheese spread, softened
1 cup Monterey Jack Cheese, shredded
1/4 cup Thick n’ Chunky Salsa
2 tablespoons Hoisin Sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 cup white parts of scallions (save green parts for slaw, recipe follows)
1 pound pork tenderloin, sliced 1/4 inch thick
1/2 teaspoon black pepper
2 tablespoons Rice Vinegar
2 teaspoons crushed red pepper flakes
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.
Brush the rim of the crust with 1 tablespoon oil. Sprinkle rim with sesame seeds.
Spread cream cheese evenly over the crust, top with Monterey Jack Cheese, set aside.
In a small non-reactive bowl combine salsa, Hoisin sauce, garlic powder, ginger and white parts of scallions. Reserve.
Slice pork tenderloin across in 1/4 inch slices. Heat remaining oil in a large non-stick skillet over medium high heat, add pork slices and black pepper. Stir-fry about 4 minutes, or until pork is thoroughly cooked. Add 2 tablespoons vinegar, stir-fry
1 minute longer. Remove from heat, stir in salsa mixture. Spoon mixture evenly over the cheese, sprinkle with red pepper flakes.
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. Remove from the oven and cool. Slice and serve
with slaw on the side. (Recipe follows.)
SLAW
1 1/2 cups purchased finely shredded green cabbage
1/2 cup thin sliced celery
1/2 cup shredded carrot
1/4 cup sliced green parts of scallions
2 tablespoons Rice Vinegar
4 large basil leaves, cut lengthwise into 1/4 inch ribbons
2 teaspoons granulated sugar
1/4 teaspoon crushed red pepper flakes
Salt and black pepper to taste
While the pizza is baking prepare slaw. In a medium non-reactive bowl combine cabbage, celery, carrots, and green parts of scallions. In a small non-reactive bowl whisk together until sugar is dissolved: the vinegar, basil leaves, sugar and red pepper f
lakes. Add to cabbage mixture, toss to coat. Season with salt and pepper to taste.
Serve on the side with Sizzlin’ Piquant Pork Tenderloin Pizza.

2004 Semi-Finalist - Second Quarter

Doris Grider Farley
Albany, KY

This is a Your Mama's Favorite Recipe.

ASPARAGUS PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist or brush on crust
1/2 pound sausage, cooked and crumbled
12 ounces or about 25 stalks fresh asparagus, steamed
1 8 ounce tub Kraft Philadelphia Chive and Onion Cream Cheese
1-11/3 cups Mozzarella Cheese, shredded
Preheat oven to 400 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.*
*Alternative method is to us a baking stone, if available. Place stone on the oven rack before turning on the oven.
Cook the sausage thoroughly, drain and crumble. Cut the steamed asparagus into 1 inch pieces.
Spread cream cheese evenly over the crust. Layer the remaining ingredients in the following order: sausage, asparagus, ending with Mozzarella Cheese.
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. Cool slightly before slicing.
**Bake directly on the baking stone for 12-15 minutes or until cheese is bubbling and crust is golden brown.