EMPORIUM – David Smith took a leap of faith seven years ago,
leaving his factory job to take over an Emporium restaurant.

Little did he know that the decision would bring him national
fame and a new passion.

Earlier this month, Smith was crowned “best pizza maker in
America” during the final round of the American Pizza Championship
(APC) competition at the Orange County Convention Center in
Orlando, Fla.

His winning recipe was a Cajun chicken pizza that has been a
favorite of Smith’s Pizza Palace Plus outlets in Emporium and Port
Allegany.

To become national champion, Smith had to win a bake-off against
two other finalists, including the undefeated APC champion, Jason
Samosky.

“I wouldn’t have wanted to be one of the judges,” Smith said.
“The pizzas were so different from each other.”

His palate-pleaser earned a perfect score of 45 from three of
the four judges.

Now, Smith can tinker with his recipe through the fall and
winter before he returns to competition in March with champions
from Italy, Spain, Australia, and at least three other countries at
the World’s Best Pizza Maker bake-off in New York.

Smith and his wife, Marlene, have owned Pizza Palace Plus since
August 2001 and have a tradition of hand-tossing their homemade
dough.

Smith began competing as a way to promote his business.

Soon, he connected with the U.S. Pizza Team, a group of pizza
makers and dough acrobats whose goal is to bring the world’s
attention to the talent and camaraderie of the pizza industry.

Smith is happy to share the recipe for his “best in the U.S.”
Cajun chicken pizza.

Here’s all you need for a 14-inch pie:

Ingredients

• 18 oz. dough ball;

• 3/4 cup Cajun sauce (made from ketchup, brewed coffee, olive
oil, brown sugar, Worcestershire sauce, crushed garlic, oregano,
bay leaves, paprika, cayenne pepper, black pepper, salt, lemon
juice and rosemary);

• 10 oz. shredded mozzarella and/or provolone cheese;

• 6 oz. chicken breast, marinated in soy sauce, with fajita and
Cajun seasoning, pre-cooked and cubed;

• 1/4 cup precooked bacon, chopped;

• 1/2 cup chopped celery;

• Parmesan and/or Romano cheese;

• oregano and/or basil; and

• bleu cheese dressing

Directions:

1. Toss out dough onto 14-inch diameter screen;

2. Spread Cajun Sauce on dough;

3. Cover sauce using half of the shredded cheese;

4. Evenly distribute chicken, bacon and celery on top of
cheese;

5. Add remainder of shredded cheese;

6. Sprinkle Parmesan/Romano, oregano/basil;

7. Bake in preheated oven at 500F until crust and bottom are
brown; and

8. After baked, drizzle with bleu cheese.