2004 Semi-Finalist - Second Quarter

Jill Schlieve
Marshall, MN

This is a Creative Creations Recipe.

THE ULTIMATE VEGGIE PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
¾ cup Italian Style Pizza Sauce
1 1/2cups Italian 5 Cheeses, shredded and divided
1 1/2cups Colby and Monterey Jack Cheese, shredded and divided
1/4 teaspoon each of onion powder, garlic powder and Italian Seasoning
1/4 red onion, sliced
1/2 green bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper cut into thin strips
2 Roma tomatoes, chopped
1/2 cup small mushrooms, sliced
1/4 green olives, sliced
1 14 ounce can artichoke hearts, quartered and separated
5 cloves garlic, 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 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.
Spread pizza sauce over the crust, top with ¾ cup each of both cheeses.
Combine seasonings and sprinkle 1/2 of the mixture over the sauce. Arrange red onion, pepper strips, mushrooms, artichoke hearts, green olives, tomatoes and garlic slices evenly over the sauce. Top with remaining cheeses and remaining seasoning mixture.
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, let cool for 5 minutes bef
ore slicing.

2004 Semi-Finalist - Second Quarter

Carrie Brookover
Vincent, OH

This is a Creative Creations Recipe.

HAWAIIAN BBQ CHICKEN PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1/2 pound chicken breast, cooked and shredded
1 ¾ cup barbecue sauce, divided
2 cup Mozzarella Cheese, shredded, divided
1 small red onion, sliced thin
3 strips bacon, cooked and crumbled
1 10 ounce can pineapple tidbits, drained
Parsley for garnish
Preheat oven to 450 F.
Shred cooked chicken breast, add 1 cup of barbecue sauce and simmer 5-10 minutes to blend flavors.
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.
Spread remaining barbecue sauce over the crust, top with 1 cup of Mozzarella Cheese. Layer the remaining ingredients in the following order: shredded chicken, onion slices, crumbled bacon, pineapple tidbits, and remaining 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.
Remove from oven, garnish with parsley, cool for 5 minutes before slicing.

2004 Semi-Finalist - Second Quarter

Shahna Magee
Gifford, IL

This is a Creative Creations Recipe.

THE MAGEE FAMILY PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 cup of spaghetti sauce with meat
1 small onion, finely chopped
2 cups Mozzarella Cheese, shredded and divided
1 3.5 ounce package Pepperoni slices
2 cups fresh mushrooms, washed and sliced
2 cups precooked ham, diced
2 cups Cheddar Cheese, shredded
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. Mist the crust and the rim with olive oil.
Evenly spread spaghetti sauce over the entire surface of the crust. Cover sauce with 1 cup of Mozzarella Cheese. Place pepperoni over the cheese with slices touching edge to edge. Layer the remaining ingredients over the pepperoni in the following orde
r: mushroom slices, diced ham, remaining Mozzarella Cheese, ending with Cheddar 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 2-3 additional minutes.
Cool slightly before slicing.

2004 Semi-Finalist - Second Quarter

Linda Morten
Katy, TX

This is a Creative Creations Recipe.

ZESTY GARLIC ASIAN CHICKEN PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1/2 cup sliced green onions, divided
2 cloves garlic, minced
2 tablespoons vegetable or olive oil, divided
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves, cut into 1/2 inch strips
1 tablespoon cornstarch
2/3 cup Monterrey Jack Cheese, shredded
2/3 cup Mozzarella Cheese, shredded
2 tablespoons sliced almonds or pine nuts
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. Mist the crust and the rim with olive oil. Set asi
de.
Combine half the green onion, garlic, 1 tablespoon oil, vinegar, soy sauce, crushed pepper flakes and black pepper in a large non-reactive mixing bowl. Add the chicken pieces; stir to coat. Let stand 30 minutes at room temperature. Drain, reserve liqui
d.
Heat remaining oil in a large non-stick skillet or wok over medium heat until hot; add chicken mixture. Cook and stir, 3-4 minutes or until chicken is tender and no longer pink. Stir cornstarch into reserved liquid. Add to chicken in the skillet, stirri
ng until mixture is thickened and bubbly. Spoon chicken evenly over pizza crust. Sprinkle with Monterrey and Mozzarella Cheeses.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. Remove from oven, top with remaining green onions and almonds or pine nuts. Remove crust from the parchment-lined pan and place crust directly on the oven rack for 2 additi
onal minutes. Let stand 5 minutes, slice and serve.

2004 Semi-Finalist - Third Quarter

Bernice V. Janowski
Steven Point, WI

This is a Creative Creations Recipe.

CRANBERRY CAPPUCCINO BUTTERSCOTCH PECAN PIZZA
Yields 8-10 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
2 tablespoons butter, softened
1/3 cup dark brown sugar, packed
¾ cups dried cranberries
2 eggs, slightly beaten
2/3 cups butterscotch or caramel dessert sauce
3 1/2 tablespoons instant Cappuccino
1/4 teaspoon ground cinnamon
¾ cup chopped pecans, toasted
Preheat oven to 350 F.
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.
Brush the crust and the rim with 2 tablespoons butter.
Crumble brown sugar evenly over the pizza crust, sprinkle cranberries over the brown sugar.
In a medium bowl whisk the eggs; stir in butterscotch sauce, cappuccino coffee mix and cinnamon until well blended. Stir in toasted pecans. Spoon mixture over cranberries.
Keeping pizza on the parchment-lined pan bake for 20 to 25 minutes until filling is set.