Very good. I followed the recipe as calculated for ONE serving. Used red onion in place of shallots. Used dried dill (about 1 tablespoon). Very good. So moist. 10 mins was right on the money for about a 1" thick piece. At one point the small pot boiled over, so watch that you keep the flame low. Don't use too big a pot if you're not cooking much salmon because you'd have to really dilute the wine with a lot more water to cover the fish. Can't imagine why some people didn't like the sauce... it was fantastic... even with dried dill. I used Riesling wine. (Don't cook with any wine you wouldn't want to drink!) Sure beats cleaning up the grill or having dried out salmon. Can't wait to make it again!

Reviewed On: Jul. 21, 2009

Whoa... this is absolutely the greatest BBQ chicken pizza I've ever eaten. My wife and I live in southern California and have eaten it in several pizza joints, including CA Pizza Kitchen... Sammy's Woodfired Pizza Grill... and Cero's... and this truthfully is better than them all, because I control the ingredients and the fat content. I make pizzas from scratch--and have for 15+ years--and love the fact that this recipe is actually easier than the regular multi-ingredient pizzas I normally make. I used 2 chicken breasts and cooked them on the George Foreman grill, careful to slightly undercook (knowing the pizza was going into a HOT oven). I made fresh pizza dough in my bread machine (forget prepared crusts... making it fresh makes all the difference in the world... and is so easy!) I didn't have molasses or honey, so just used the brown sugar, but no more than 1/3 cup as called for. I sprinkled fresh cilantro on TOP of the pizza when it was done, as cooked cilantro loses much of its flavor. In addition, I used less gouda, and added some light mozzarella. Wonderful... and now we have no reason to get ripped off ordering this in a restaurant anymore. THREE CHEERS FOR NIVOLA FOR POSTING THIS AWESOME RECIPE!! :-)

Reviewed On: Jan. 20, 2005