2004 Semi-Finalist - Third Quarter

Shannon Kohn
Simpsonville, SC

This is a Creative Creations Recipe.

PAD THAI CHICKEN PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
2 cups cooked chicken, chopped
1/2 cup Garlic Flavored Alfredo Sauce
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon light brown sugar
2 teaspoons bottled cayenne pepper sauce, (or more to taste)
1 cup Mozzarella Cheese, finely shredded
1/4 cup shredded sweetened coconut
3 tablespoons fresh cilantro, chopped
2 tablespoons thinly-sliced green onion
2 tablespoons dry-roasted peanuts, chopped
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.
Layer the chicken evenly over the crust.
In a medium bowl whisk together Alfredo Sauce, peanut butter, soy sauce, brown sugar and pepper sauce. Drizzle mixture evenly over the chicken.
Layer remaining ingredients over the chicken in the following order: Mozzarella Cheese, coconut, cilantro, green onions, and dry roasted peanuts.
Keep 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.

2004 Semi-Finalist - Third Quarter

Kurt Wait
Redwood City, CA

This is a Creative Creations Recipe.

PIÑA COLADA CRUNCH PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
1 tablespoon butter, softened
Crumb Topping
1/3 cup all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons flaked coconut
1/2 teaspoon cinnamon
2 tablespoons cold butter, cut into pieces
Cream Cheese Layer
1 8 ounce Cream Cheese, softened
1/4 cup sugar
1 egg
1 tablespoon dark rum or milk
Pineapple Layer
1/4 cup sugar
3 tablespoons cornstarch
11/2 cups diced fresh or canned pineapple, drained
1/2 cups pineapple juice
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. Brush the crust and the rim with 1 tablespoon soft
butter. Set aside.
To prepare Crumb Topping: In a medium bowl combine the flour, brown sugar, coconut and cinnamon, cut in the butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Set aside.
To prepare Cream Cheese Layer: Combine cream cheese and sugar; beat until blended. Mix in egg and rum, continue beating until well blended. Spread mixture over pizza crust.
Keeping pizza on the pan bake for 8 minutes.
To prepare Pineapple Layer: In a medium saucepan mix 1/4 cup sugar and cornstarch, add diced pineapple and slowly add pineapple juice, stir well to combine. Cook over medium heat, stirring, until thickened.
Spread hot pineapple mixture over partially baked cream cheese layer; sprinkle with Crumb Topping. Bake for an additional 10 minutes, or until top is golden brown.
Cool slight before slicing.

2004 Semi-Finalist - Third Quarter

Charlotte Dailey
Texarkana, TX

This is a Creative Creations Recipe.

SASSY SICILIAN PIZZA PIE
Yields 8 slices
Seasoning mix:
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl mix seasoning ingredients together and set aside.
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
2 teaspoons butter
4 chicken tenders, diced
4 tablespoons chicken broth
2 cloves garlic, smashed and minced
1/2 cup fresh mushrooms, sliced
1/2 medium, red bell pepper, seeded and diced
3 ounces Cream Cheese, softened
3 Roma tomatoes, peeled and sliced
2 teaspoons olive oil
¾ cup Mozzarella Cheese, shredded
1/4 cup black olives sliced and drained
2-3 thin slices red onion rings
4 ounces Feta Cheese with Peppercorns, crumbled
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. Generously mist the crust and the rim with olive oi
l.
Melt butter in a medium-size non-stick skillet. Add diced chicken and chicken broth, season with 1/2 teaspoon of the Seasoning Mixture. Sauté chicken until no longer pink and the broth has largely evaporated. Add the garlic, mushrooms, red bell pepper,
and cream cheese, gently tossing and stirring. After cream cheese has melted, remove from heat and set aside.
In another skillet add olive oil and tomato slices. Sauté tomatoes gently for approximately 2 minutes on each side, season with 1/2 teaspoon of the Seasoning Mixture.
Layer pizza crust with Mozzarella Cheese, chicken mixture, black olives, rings of onion, crumbled Feta Cheese and sautéed tomatoes. Sprinkle remaining Seasoning Mixture on top, and drizzle with the remaining olive oil from the skillet in which the tomato
es were sautéed.
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 - Third Quarter

Peter Halferty
Corpus Christi, TX

This is a Your Mama's Favorite Recipe.

BISTRO BLUE PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
¾- 1 cup Blue Cheese salad dressing
1 pound Brie Cheese with Mushrooms, chilled
8 ounces thinly sliced Honey-Baked Deli Ham
12 ounces pre-grilled chicken breast strips
1 cup well drained crushed pineapple
1 1/2 cups shredded Smoke Provolone Cheese
1 cup pine nuts
1 1/2 cups fresh tomatoes, seeded and diced
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. Generously mist the crust and the rim with olive oi
l.
Spoon Blue Cheese dressing over the bottom inside of the crust, cover the crust completely
. Remove the rind from the Brie Cheese before slicing into thin slices. Use enough slices to generously cover the entire bottom of the pizza. Arrange ham, chicken, and pineapple over the Brie Cheese, top with shredded smoked cheese. Sprinkle the pine
nuts over top.
Reduce over 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 pizza from the oven, cover with diced tomatoes. Cool for 5 minutes before cutting into slices.

2004 Semi-Finalist - Third Quarter

Bobbie Keefer
Byers, CO

This is a Your Mama's Favorite Recipe.

SMOKEY Bar-B-Q CHICKEN PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
1 tablespoon butter, softened
12 ounces cooked chicken, cut into strips
1 cup Barbecue Sauce, smoky flavored, divided
4 ounces Smoked Gouda Cheese, shredded
4 ounces Mozzarella Cheese, shredded
1 medium green bell pepper, thinly sliced into rings
1 small red onion, thinly sliced into rings
1 4.2 ounce can black olives, 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, rub the crust and the rim with softened butter.
In medium bowl mix chicken strips with 1/2 cup of the barbecue sauce. Spread the remaining sauce over the buttered crust up to the rim.
Top sauce with coated chicken strips, cheeses, bell pepper rings, onion rings and olives.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 13 minutes. To crisp the crust remove from the parchment-lined pan and place crust directly on the oven rack for 3 minutes.