GINNA PARSONS: Group seeks recipes from Tupeloans

As I write, a citywide cookbook is being created that will feature the history of Tupelo and highlight every neighborhood in the city.
But the folks putting this thing together need your help.
“We are seeking recipes from all people in the city as well as info and pictures from each of the neighborhoods,” said Stacey Gregory, co-chairman of the historic Mill Village group and one of the organizers.
The cookbook is being compiled with the blessings of the Tupelo Department of Development Services and the Resident Leadership Committee.
The first deadline to submit recipes for “Taste Tupelo” is Saturday, June 4. This will give Stacey and his cohorts time to try each recipe and get the information sorted into the right category.
Proceeds from the sale of the cookbooks will be used for projects throughout the city, and each neighborhood will also have the opportunity to sell them as a fundraiser for their own neighborhood projects.
Categories include appetizers, salads, breads and buns, vegetarian, beverages, vegetables and side dishes, cookies and candies, soups, eggs and cheese, sauces and dressing, cakes and pies, health-wise, and of course, beef, chicken, pork and fish and seafood.
You may email your recipes to Stacey at or send them to Taste Tupelo Cookbook, P.O. Box 2556, Tupelo, MS 38803. Be sure and include your name, address and phone number.
Any questions? Call Stacey at (662) 213-3324.
Here’s the recipe I plan to submit. It’s one my family and I came up with a few weeks ago after eating a barbecue chicken pizza at Atlanta Bread Co. This thing is delicious.
The first time I made it, my 14-year-old son offered only one suggestion: “Mama, next time, make two.”

BBQ Chicken Pizza
1 Vidalia onion, sliced in rings
1 tablespoon olive oil
1 refrigerated roll of pizza dough
1 cup barbecue sauce, any flavor
2 cups cooked, shredded chicken breasts
1 cup shredded Mozzarella cheese
14 cup chopped fresh cilantro (optional)
Sauté onion rings in olive oil over medium heat until tender, about 10 minutes.
Meanwhile, unroll pizza dough and press it onto a greased round pizza pan. Bake for 5 to 7 minutes at 400 degrees.
Remove from oven and spread barbecue sauce over warm crust. Cover with shredded chicken. Arrange caramelized onions on top and sprinkle with cheese. Bake another 10 to 15 minutes, until cheese is melted and crust is golden brown. Remove from oven and top with fresh cilantro, if desired.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Ginna Parsons/NEMS Daily Journal

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