2004 Semi-Finalist - Third Quarter

Jessica Anderson
Memphis, TN

This is a Creative Creations Recipe.

SPINACH & FETA PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
1 1/2 tablespoons olive oil
2 cloves garlic, minced
1 10 ounce package frozen chopped spinach, thawed and drained
1 1/2 cups Mozzarella Cheese, shredded
1 package Feta Cheese, crumbled, (garlic and herb if available)
1 red bell pepper, roasted and sliced
2 teaspoons dried rosemary
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.
Mix olive oil and garlic in a small bowl safe for the microwave, and microwave on high for 30 seconds. Brush crust with olive oil mixture. Top with spinach, cheeses and roasted red pepper slices. Sprinkle with rosemary.
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 - Fourth Quarter

Michele Molaison
Thibodaux, LA

This is a Creative Creations Recipe.

RANCH CHICKEN PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
3 ounces Cream Cheese, softened
1/2 cup Naturally Fresh Ranch Dressing
2 tablespoon tomato paste
1 cup cooked chicken, chopped
1/2 cup green bell pepper, diced
1 2.25 ounce can sliced black olives, drained
1/4 cup sliced green onions, white part only
1 4 ounce can sliced mushrooms, drained
1/4 cup sliced red onion
1 cup Mozzarella 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.
In a medium mixing bowl beat until well combined cream cheese, ranch dressing and tomato paste. Stir in chicken; spread mixture over the pizza crust.
Over the chicken mixture layer the remaining ingredients in the following order: bell peppers, black olives, green onions, mushrooms, red onions, ending with 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 place directly on the oven rack for 3 additional minutes.

2004 Semi-Finalist - Fourth Quarter

Leah Lyon
Ada, OH

This is a Your Mama's Favorite Recipe.

“RED on the ROUND” LOW COUNTRY PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist or brush on crust
2 tablespoons unsalted butter
1/2 pound Andouille Sausage, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon Cajun seasoning
1 cup crushed tomatoes
1 1/2 cups whole kernel corn
1 cup shredded Cheddar Cheese
1 1/2 cups boiled crawfish tail meat
1 1/2 cups peeled salad shrimp, cooked
1 cup Swiss Cheese, shredded
1/2 cup sliced fresh okra
1/3 cup chopped fresh parsley
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 the pizza crust on the parchment-lined pan. Mist the crust and rim with olive oil.
Melt the butter in a large non-skillet, cook the sausage, onion, celery and green pepper until sausage is thoroughly cooked and vegetables are tender. Add seasoning, tomatoes and corn. Simmer 3 minutes.
Spread crust with the Cheddar Cheese, followed by the sausage and tomato mixture. Top with crawfish and shrimp arranged evenly over the pizza. Sprinkle with Swiss Cheese. Arrange sliced okra over the 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 directly on the oven rack for 2-3 additional minutes. Remove from the oven and top with fresh parsley.

2004 Semi-Finalist - Fourth Quarter

Jason Tepaske
Augusta, WI

This is a Creative Creations Recipe.

GARLIC CHICKEN PIZZA
Yields 16 slices
2 Mama Mary’s 12 inch Gourmet Pizza Crusts
2 bulbs garlic
1/4 cup olive oil
1 quart heavy cream
1 cup medium diced yellow onion
2 tablespoons Italian Seasoning
1 teaspoon white pepper
Pinch Kosher Salt
1 cup freshly grated Parmesan Cheese
16 ounces skinless chicken breast, sliced into thin strips
16 ounces Mozzarella Cheese
3 ounces fresh basil, cut into thin strips
3 Roma tomatoes, peeled, seeded and diced
Preheat oven to 350 F.
Cut tops off garlic so cloves are exposed. Place bulbs in a small oven proof dish with exposed end up. Pour olive oil over bulbs, cover dish with foil and roast for 30 to 45 minutes. Remove bulbs from dish, cool. Reserve oil.
While garlic is roasting in a 6 quart non reactive sauce pan, reduce heavy cream by one half over low heat, stirring from time to time. When cream is reduced, remove from heat and add onion, Italian Seasoning, white pepper, salt and
Parmesan Cheese. Stir until well combine. When garlic is cool enough to handle squeeze roasted garlic cloves into cream mixture, using all the garlic. Stir to combine.
Heat half the reserved oil in a medium sauté pan add the chicken strips and sauté until all of the juices run clear. Drain chicken strips.
Preheat oven to 450 F.
Line 2 vented pizza pans or 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 a pizza crust on each parchment-lined pan. Brush each crust and the rim with remaining ol
ive oil. Divide cream sauce between crusts, top with cheese and chicken strips, gently pressing chicken into the cheese.
Reduce oven temperature to 425 F. Bake one pizza at a time.
Keeping pizza on the pan, bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place directly on the oven rack for three additional minutes.
Top pizza with half the diced tomatoes and half the fresh basil, reserving the remainder for the second pizza. Let pizza cool for 5 minutes before slicing.
Bake second pizza.

2004 Semi-Finalist - Fourth Quarter

Veronica Callahan
Glastonbury, CT

This is a Your Mama's Favorite Recipe.

SPICY GRECO-SHRIMP PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
3 tablespoons olive oil, divided
2 shallots, peeled and thinly sliced
1 14.5 ounce can diced tomatoes, drained
1/2 cup Kalamata olives, pitted and halved
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat leaf parsley, divided
1 tablespoon oregano
1/2 teaspoon dried rosemary, crumbled
1 pound medium shrimp, shells and tails removed
¾ teaspoon cayenne pepper
1 tablespoon Anise
1 1/2 cups Feta Cheese, 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 parchment-lined pan. Mist the crust and rim with olive oil, set aside.
In a large non-stick skillet heat 1 tablespoon olive oil over medium-high heat. Add shallots and sauté for one minute add the diced tomatoes, olives, 1/2 teaspoon salt, pepper, 2 tablespoons parsley, oregano, and rosemary. Continue to cook and stir for
4 to 5 minutes. Spread tomato mixture on the pizza crust.
Wipe out the skillet and in the same skillet heat remaining olive oil over medium high heat. Add the shrimp, season with remaining salt, cayenne pepper and anise. Sauté until shrimp turns pink on the bottom and turn them over, continue to sauté until shr
imp are firm and pink. Arrange shrimp on top of tomato mixture.
Sprinkle Feta Cheese over shrimp.
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 directly on the oven rack for 3 additional minutes. Top with remaining parsley.