This is my new favorite recipe and has gone into regular rotation in my house. I read some reviews and made some changes. I cut the dough into 4 small pizzas and cook them two at a time on the grill. They are easier to manuver and flip, and also we can make four different kinds of pizzas. I brush both sides of the crust with the garlic oil instead of the grill. Shape the dough, brush the top with oil, flip it upside down and brush the new top with the oil, let it cook, flip it, then put the toppings on. My husband and I have it down to a science now. I have made the crust in my bread machine as well as by hand. I have made it as written and have left out the garlic and basil in the dough. I have substituted 1/2 of the flour with whole wheat flour. It comes out beautifully each time. Thank you for this recipe. I think it is the best pizza I've ever had!

Reviewed On: Aug. 28, 2009

This recipe was a cross between two different dinners that two different friends had made me so I tried it. It did turn out delicious, however, I started out following the sauce recipe to the letter. (I omitted the bacon and for veggies I used artichoke hearts, sundried tomatoes, and baby spinach) When I started to get to the end of the sauce making process, it was much much too lemony for me, so I ended up pouring in a whole half pint of cream into it to try and save it. I was very concerned at that point about the amount of fat in the recipe. So what I did was, add the chicken and veggies into the saute pan, and pour in a cup of chicken broth, and let it heat up. I also added some garlic powder. I was then able to use less of the cream sauce. This recipe was a wonderful jumping off point, and we all really liked the meal, however, in the future, I will drastically reduce the amount of lemon, cut the sauce recipe in half with chicken broth, and add some fresh garlic. It did remind me of the two meals made for me by loved ones and that was what I was looking for. Thank you!

Reviewed On: Feb. 9, 2009

Loved it! We left out the nuts and cheese, though. But we all loved the dressing. This will go into regular rotation here.

Reviewed On: Jan. 22, 2009