Apricot marmalade instead of pizza sauce?
Mama mia!
This may sound odd, but add chicken, caramelized onions, shredded mozzarella and provolone, gorgonzola cheese, fresh basil and hot pepper flakes and the result is the winner of the 2006 “Pizza of the Year” award, given at the world’s largest pizza trade show in Las Vegas.
“I know it’s a crazy combination and I actually thought it might be too crazy to enter into the competition,” said Jodie Aufdencamp, co-owner of Mama Mimi’s and creator of the recipe.
With encouragement from her husband and business partner, she thought it might be different enough to get someone’s attention.
They were right.
After the recipe was judged by a panel of culinary experts in Louisville, Ky., Mama’s Marmalletta Amore (Italian for “Mama’s Jammy Love”) was chosen out of 298 recipes submitted by pizza shops from all over America and Canada to be in the top 25.
The top 25 recipes were then made by professional chefs and based on taste by a panel of judges who narrowed the competition down to the top four. From there the the top four pizzas and their creators were sent to the trade show in Las Vegas to compete for the title of “Pizza of the Year,” sponsored by Pizza Today magazine.
The top four pizzas were judged on taste, presentation, salability and cost, Aufdencamp said.
The winner received a trophy, a $2,500 cash prize, a future cover spot on Pizza Today magazine and bragging rights for the next year.
“But mainly what you’re so excited to win is the fact that you were crowned ‘Pizza of the Year’ out of almost 300 pizza shops that entered,” Aufdencamp said.
Aufdencamp said she came up with the idea for the combination when she tried an appetizer with similar ingredients at a friend’s house who is a chef.
“That crazy combination of apricot, chicken, caramelized onions and gorgonzola is now one of the top-selling pizzas on our menu,” Aufdencamp said.
Ohio State students who took up the chance to try the winning pizza were surprised by how tasty the combination was.
“This is actually really delicious,” said Abe Kanter, a senior in Latin and international studies. “When I first heard the description I was going to run and hide.”
One student was shocked that the blended flavors made him like a food he would not typically eat.
“I usually don’t like apricots, but this tastes good,” said Alex Wohlgemuth, a freshman in engineering. “It’s a great accomplishment to make food I don’t usually like taste good.”
Not all students were adventurous, however those who did not wish to try the pizza were intimidated by the caramelized onions, gorgonzola cheese or the apricot marmalade.
“Honestly, I don’t eat vegetables,” said Greg Tran, a sophomore in architecture. “And I don’t know what an apricot is.”
There are four Mama Mimi’s Take n’ Bake pizza shops in central Ohio, located in Clintonville, Arlington, Grandview and Westerville. All pizzas are made with fresh ingredients and are assembled in person and made to order. Simple baking instructions are given along with an unbaked pizza, which only takes ten minutes to bake in a pre-heated oven.
Mama Mimi’s takes pride in being fresh and unique.
“That’s what it’s like being a pizza business in Columbus,” Aufdencamp said. “You have to have pizza that’s good and just a little bit different to get people’s attention because there are just so many pizza shops around here.”
