Reviewed: Jan. 27, 2009

I''m going to agree with previous reviewers- needs sauce. Not much flavor going on here.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jan. 19, 2009

I made it with "Jay's signature Pizza Crust" from this site.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 13, 2009

A very tasty pizza! The sesame oil is the secret ingredient here that really makes a difference. My only additions were some sautéed garlic and onion, and chunks of feta on top.

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Aanor

Cooking Level: Intermediate

Living In: Wellington , Wellington, New Zealand

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Reviewed: Jan. 9, 2009

This pizza was so delicious! My husband loved it and even my picky toddler ate it, saying "mmmmmm" the whole time. The sesame oil really gives it a kick. I used a Boboli whole wheat crust, and the only thing I added to the recipe was a light sprinkle of garlic powder under the cheese. It was divine.

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Mrs. M.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 8, 2008

Absolutely loved this pizza! My whole family thought it was amazing! The only thing I did different was add garlic powder over the top of all the toppings. I am defiantly going to make this again!

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Jacqueline Davis

Cooking Level: Intermediate

Home Town: Clarkesville, Georgia, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Sep. 15, 2008

I am not a huge fan of pizza sauce, so this was a nice change of pace. I did add some sauteed garlic, but other than that followed the recipe as written. I used crimini mushrooms since that's what I had on hand. Very good flavor. Thanks!

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 15, 2008

Very good. It does need some sauce. I used the one from the carbonara pizza on this site and added cooked chicken. SOOOO good!!!

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Irene R

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Reviewed: Jul. 31, 2008

Great recipe! I used a pesto base and added tomatoes and it was delicious!

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Ness

Cooking Level: Expert

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Reviewed: Jul. 6, 2008

I gave this 5 stars because this is a great foundation for tasty pizza. However, I used TOMATO SAUCE instead of oil. It turned out fantastic, a regular dinner I make weekly. To make it healthier get part skim cheese and use olives instead of mushrooms. Also, look into making or buying your own dough.

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zeek333

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: May 10, 2008

This was a very good recipe! I enjoyed it a lot. Thank you for a delicious, quick, and easy recipe!!

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Camikb1

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Navarre, Florida, USA

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Reviewed: Apr. 23, 2008

Oh, wow! I have been trying at least one pizza recipe a week for some time now and this is absolutely my favorite recipe so far! The real star of the show is the sesame oil. I used only 1 T. of olive oil whisked with 1 t. sesame oil rather than the full amount - and it was great!

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SweetAnnieRose

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Apr. 9, 2008

Not bad for a healthy pizza! i used a whole wheat crust and part-skim mozz. cheese to make it even healthier. It was a little bland and I think next time I might add some pesto to the crust before I put the cheese on or maybe just a little bit of sauce

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ChelsBelle

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Auburn, Alabama, USA

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Reviewed: Apr. 4, 2008

Good topping, but it needs a bit more jazz. I would ad lots of garlic next time.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Mar. 23, 2008

This was delicious and really easy to make! Definitely a keeper!

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veggiegirl2191

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

This is a good start to a great pizza, but ALOT needs to be added for flavor. The feta on top is a great addition, and crushed red pepper with sauteed fresh garlic in an alfredo sauce I had on hand made a great base. I then added the spinach, mushrooms, pizza cheese, artichoke hearts, tomato, and broccoli to boost the flavor. Keep in mind this calls for an 8-inch pizza, but you really need a 12-inch.

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CollegeKay

Home Town: Houston, Texas, USA

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Reviewed: Feb. 1, 2008

this was awesome!!! i loved the oil based sauce, however my husband preferred sauce, so i just made some marina for him to dip it in, and all was forgiven. now for the recipe, this is what i did different, however the actual recipe is wonderful by itself. i prebaked my own crust with garlic and mozz cheese, and placed in fridge night before. next night, preheated the oven, used thawed frozen spinach, mozz/montarey jack cheese. then put shredded chicken sauteed with garlic and onions on top. we werent crazy about the mushrooms, so only put it on a small corner just to taste it. added some fresh minced garlic and sprinkled on top of everything else and a dash of oregano and mmmmmmmmmmmmm. it was so yummy and awesome the next day to!!! :D its the first pizza without the fatty taste, and its so good!! not to mention a great source of protien with the chicken! :D

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angelw

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Jan. 24, 2008

Very easy to make and the family loved it!

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CSolis2

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 15, 2008

THought it was pretty good. Took the suggestion of others and sauteed the spinach with garlic and then did the same with the mushrooms. I added tomato slices with the spinach layer and then I put feta on top of the mozzarella. I thought it was good, but overall not sure that we are fans of spinach on our pizza. Also, I did use shitake mushrooms, which were great.

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Jen

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

I liked the idea of a no-tomato-sauce pizza for a change, the combination of mushrooms and spinach (I love both!) and was excited to see what the sesame oil would do to the flavours. But the end result was only mediocre, I'm sorry to say. When I was putting it all together I noticed that there's nothing going on there in terms of spices and herbs, so I sprinkled it with garlic powder, because in my head spinach and garlic go hand in hand. Still, it came out fairly bland and dry. Not bad really, just nothing to rave about either. There's another one of these sitting in my fridge to be baked for dinner. Before it goes in, I'll be sure to add more garlic powder, SALT&PEPPER and a few herbs. Hope that makes it into a 4-star meal.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Nov. 27, 2007

This was SOOO good! Fresh mushrooms and fresh spinach really made this the best. You could use frozen chopped spinach and canned mushrooms as well if you always want to have ingredients on hand to make this. Recipe says to cook at 350 for 8-10 minutes, but thicker crust pizza will take about 20-25 on that temp. I followed the 450 for 8-10 minutes that was on the pizza bread I bought and it came out crisp around the edges and soft in the middle just how I like it.

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