The Alfred

Casey May, Saginaw


1 Pizza Crust

3 cloves Minced Garlic

½cup Milk

1 Egg

2-3 slices Bacon

1 cup Mozzarella

1 tablespoon Butter

½ cup Heavy Cream

½ cup Parmesan Cheese

Salt and Pepper to taste

1 tablespoon Red Onion

Shredded Chicken


• In a saucepan, over medium heat, combine the butter, garlic, cream and milk. Bring to a simmer. Remove from the heat and stir in the Parmesan Cheese and egg yolk. Whisk a lot so the egg doesn’t cook.

• Add the salt and pepper to taste.

• Preheat your oven to 475-degrees.

• Pre-bake crust for 5 minutes.

• Put sauce on crust.

• Sprinkle with chicken, bacon and onion on pizza. Top with Mozzarella. Pat butter on crust.

• Bake for an additional 11 minutes.

Breakfast Pizza

Toni & Anika Samaniego, Saginaw


Pizza Dough




Lawrey’s Garlic Salt

Hard Boiled Egg



Olive Oil


• Lay out the crust.

• Top with the Mozzarella.

• Add the meats and vegetables.

• Sprinkle with olive oil and garlic salt.

• Bake according to crust directions.

Sweetzza Pizza

Cheryl Williams, Bay City


1 Brownie Mix

½ cup Chocolate Chips

1 cup Peanut Butter M&M’s

Mini Marshmallows

Chocolate Syrup

1 tablespoon Instant Coffee or use your favorite Brownie mix

1 cup Whipped Frosting

Chocolate Curls

Other toppings of your choice

Caramel Syrup


• Mix the brownie mix, coffee and chocolate chips. Place in a round pan with sides as close to pizza size as you have.

• Bake according to the package. Let cool.

• Spread the brownie with the peanut butter and whipped frosting.

• Top with your favorite toppings.

• Drizzle with chocolate and caramel syrups.

Loaded Baked Potato Pizza

Linda Schmidt, Kawkawlin

Ingredients For dough:

Approximately 3 cups Bread Flour

1 package Red Star Rapid Rise Dry Yeast

1 cup very warm (not hot) Water

For topping:

1 tablespoon Olive Oil

8 ounces Sour Cream

½ teaspoon Black Pepper

10 strips of Bacon, diced

1 ½ cups mild Cheddar Cheese

1 Green Onion, dice (optional)

1 tablespoon Pioneer Sugar

½ teaspoon Salt

3 tablespoons Vegetable Oil

6-7 small Red Potatoes, boiled and sliced

1 ½ teaspoons Garlic Powder

¾ teaspoon Italian Seasoning

1 ½ cups shredded Mozzarella Cheese

8 ounces Fresh Mushrooms


• For crust, mix 1 cup flour, sugar, salt and yeast in a large bowl. Add very warm water and then oil. Mix well with a fork until moistened and continue to mix well. Add the rest of the flour. Knead 5 to 8 minutes. Cover with plastic and a towel and let rise for one hour. When done punch down dough and spread on greased pizza pan.

• In a small pot, add potatoes and cover with water. Cook until jest fork tender. Drain, let cool and slice into ¼-inch slices.

• In a small skillet, add the diced bacon, cooking until slightly crispy. Drain on a paper towel.

• Mix together the sour cream, garlic powder, pepper, and Italian seasoning. Set Aside.

• Pre-heat oven to 425 degrees. Spread the sour cream mixture over the dough. Top ¾-cup of each cheese. Bake 15 to 18 minutes.

• If desired, top with green onion and squeezable sour cream.



Bacon Cheeseburger Pizza

Joan Gerhardt, Saginaw


1 thin Pizza Crust

Salt and Pepper to taste

2/3 cups Ketchup

1 ½ cups Mozzarella Cheese

½ Onion, chopped

1 cup shredded Lettuce

1 pound Ground Beef

1 pound Bacon, chopped and cooked

2 tablespoons Yettow Mushrooms

1 cup shredded Cheddar Cheese

½ cup Dill Pickle Slices

1 cup diced Tomatoes


• Spread out crust on pan. Pre-heat oven to 375 degrees.

• Cook the beef in a pan. When almost done, add the onion. Cook until done and drain. Cook bacon until almost done. Drain and set aside. Take a little bacon grease and coat top of crust right to the edge.

• Mix ketchup and mustard, and spread over crust.

• Spread both cheeses on top. Top with beef, onion and bacon.

• Cook until crust is browned on the bottom and cheese is melted (about 20 minutes).

• Top with pickle slices.

• Allow to cool for 5 minutes.

• Top with lettuce and tomatoes.