CHICKEN PIZZA WITH THREE CHEESES

First Place, Pizza Today Magazine "Pizza Across America" pizza recipe contest
Included in "Taste Of The Times" cookbook
Included in KCTS "Great Chefs III" cookbook

One 14-inch pizza

1 pizza dough ball, about 14 ounces, or one partially baked 14 inch pizza dough
6 ounces creamy Gorgonzola sauce*
1 cup grated mozzarella cheese
¼ cup thinly sliced red onion
3 ounces roasted red bell pepper strips
3 ounces sliced black olives
4 ounces sliced roasted chicken breast
Freshly grated Parmesan cheese
Finely chopped fresh basil
Balsamic vinegar

Spread creamy Gorgonzola sauce evenly over dough. Top with mozzarella, red onion, olives and chicken. Bake in 500 degree deck oven until crust is crisp and golden. After baking top with basil, and Parmesan cheese, then mist with Balsamic vinegar.

PIZZA SOLE (Pizza of the Sun)

First Place, Vegetarian Category, Pizza Today Magazine "Pizza Festiva" International Pizza Recipe Contest

One 14-inch pizza

1 pizza dough ball, about 14 ounces, or one partially baked 14 inch pizza dough
6 ounces creamy Gorgonzola sauce*
1 cup grated mozzarella cheese
¼ cup thinly sliced red onion
3 ounces chopped vine ripened red tomatoes
3 ounces chopped vine ripened yellow tomatoes
Freshly grated Parmesan cheese
Finely chopped fresh basil
Balsamic vinegar

Spread creamy Gorgonzola sauce evenly over dough. Top with mozzarella and red onions. Bake in 550 degree deck oven until crust is crisp and golden. After baking top with chopped tomatoes, basil, and Parmesan cheese, then mist with Balsamic vinegar.

POTATO GORGONZOLA TRUFFLE PIZZA

FIRST PLACE, VEGETARIAN CATEGORY, PIZZA TODAY MAGAZINE
"PIZZA FESTIVA" INTERNATIONAL PIZZA RECIPE CONTEST

1 traditional New York style pizza dough, about 14 ounces
6 ounces creamy Gorgonzola/ Parmesan sauce*
1 cup grated Mozzarella cheese
1 cup shredded hash brown potatoes, thawed
½ cup thinly sliced roasted onion
Fresh marjoram, chopped
Fresh chives, chopped
Fresh grated Parmesan cheese
White truffle oil

Hand form and toss dough into 12 inch circle. Spread creamy Gorgonzola/Parmesan cheese sauce evenly over dough. Top with Mozzarella cheese, potatoes and onions. Bake in 550 degree oven until crust is crisp and golden.

After baking, top with Parmesan cheese, chopped marjoram and chives, and finish with a generous drizzle of white truffle oil.

*Creamy Gorgonzola/Parmesan Sauce: in large saucepan, combine 1 lb. Gorgonzola cheese, ¼ lb. Parmesan cheese, 10 cloves roasted garlic, 1 tsp. black pepper, and 1 tsp. salt with 16 oz. evaporated milk. Cook, stirring until cheeses are melted. Cool. Add 8 oz. buttermilk and 8 oz. mayonnaise. Mix well. Makes about 5 ½ cups.

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